Sopas y CaldosMedium

Mexican Prawn Broth

Name: Mexican Prawn Broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Limes; 2 cloves Garlic; 4 ramitas Fresh coriander; 1 pinch Salt to taste; 500 g Large shell-on prawns; 5 Dried guajillo chillies; 3 Tomatoes; 2 Medium potatoes; 2 Carrots; 2 Courgettes; 1 White onion

50 min (20 prep + 30 cook) Medium 4 servings Pacífico

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 May 2026

Spicy prawn broth with guajillo chilli, a Pacific coast classic.

About this recipe

Mexican prawn broth is a comforting and spicy soup from the Pacific coast. Fresh prawns are cooked in a red guajillo chilli broth with vegetables, potato, carrot and a squeeze of lime.

History & Origin

Prawn broth is an emblematic dish from the Pacific coast states of Mexico, especially Sinaloa, Nayarit and Guerrero. It is famous throughout Mexico as vuelve a la vida, an infallible hangover remedy.

Estimated cost

£10.10

Total cost

£2.53

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

24g

Protein

26g

Carbohydrates

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the prawns and make a stock with the shells and heads: cook in 1.5 litres of water with onion and garlic for 20 minutes. Strain and reserve the stock.
2
Devein the guajillo chillies, toast on a comal and soak for 15 minutes. Blend with the tomatoes and a little stock. Strain.
3
In a pot, heat a little oil and fry the guajillo sauce for 5 minutes.
4
Add the prawn stock, diced potatoes and carrots. Cook for 15 minutes until the vegetables are nearly done.
5
Add the courgettes and peeled prawns. Cook for only 5 more minutes as prawns overcook quickly.
6
Serve piping hot with fresh coriander and lime to taste.