Mexican Seafood Soup (Caldo de Camarón)

Step 1

Start by peeling and deveining raw shrimp (green prawn) and save the shells for broth.

Step 2

In a large saucepan, add seafood stock and shrimp (prawn) shells, cover and bring to boil over medium heat. Simmer for 5 minutes then strain stock though sieve into a bowl and throw away the shells.

Step 3

Wipe dry your saucepan, add vegetable oil and sauté onion, 1/2 teaspoon chopped jalapeño and diced carrots for 5 minutes. Add stock back to the saucepan and add 1 cup water. Cover and bring to boil, reducing heat and simmer for 15 minutes. Add adobo sauce and mix. Add drained chickpeas and shrimp (prawns), cover and simmer for another 3-4 minutes.

Step 4

Season with salt and pepper to taste.

Step 5

Serve with fresh avocado cubes on top, sprinkle some fresh coriander leaves and add some lime wedges on side.