Tomato and Prawn Soup

Tomato and Prawn Soup


  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 2 Perfection Fresh Mix-a-mato or Romatherapy tomatoes
  • 60g Perfection Fresh Bambino Wombok Heart
  • Rio Vista Extra Virgin Olive Oil
  • 1 stalk green onion, chopped
  • 3 cloves garlic, minced
  • 120g silken tofu
  • 120g shell on prawns
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 500ml hot water



This recipe is created by Mandy Chai and Chloe Sue as part of the Share a Plate with a Mate campaign partnership with OzHarvest. #CookToConnect They share their rich and delicious Prawn and Tomato Soup recipe with a secret ingredient: the left-over prawn shells (Yes, you read that right)! Check out this no-fuss recipe for a sweet, tangy and hearty soup that packs a punch and share it with your loved ones!

1. Remove shells and veins from prawns. Reserving prawns shells for later use. 2. Chop tomatoes, tofu and cabbage into bite size pieces. 3. In a medium heat pan, add oil and sautéed the prawn shells until golden. Remove shells, reserving the oil. 4. Add in garlic and tomatoes, sautéed till tomatoes are completely soft. 5. Add in water and bring to a boil. Then add cabbage, simmer on medium low for 5 minutes. 6. Season with soy, oyster sauce, salt, sugar and white pepper. 7. Add tofu and prawns, simmer for another 5 minutes. 8. Add spring onion on top and serve.

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