HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Caribbean Style Soup With King Prawns
Coconut Caribbean Style Soup with King Prawns

Coconut Caribbean Style Soup with King Prawns

with Sweet Potato and Kidney Beans

Custom recipe
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This Coconut Caribbean Style Soup with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

1 sachet

Caribbean Style Jerk


3 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

½ unit(s)


1 pack(s)

Kidney Beans

1 sachet

Poudre de Colombo


1 pack(s)

Finely Chopped Tomatoes

400 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Baby Spinach

150 grams

King Prawns


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3907 kJ
Energy (kcal)934 kcal
Fat45.0 g
of which saturates35.0 g
Carbohydrate89 g
of which sugars29.0 g
Protein33 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Caribbean style Jerk, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-35 mins. Turn halfway through.


Meanwhile, trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and rinse the kidney beans in a sieve.


Heat a drizzle of oil in a large saucepan on medium heat. Add half the spring onion and fry until softened, 2-3 mins. Stir in the garlic, poudre de Colombo and the remaining Caribbean style Jerk. Cook for 30 secs, then stir in the kidney beans and chopped tomatoes.


Pour the water for the sauce (see ingredients for amount) into the pan, then stir in the coconut milk and vegetable stock paste. Season with salt and pepper and bring the soup to a gentle simmer. Stir together and cook until thickened, 10-12 mins. Once cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

If you've chosen to add king prawns to your meal, add to the soup 4 mins before it's cooked and simmer for 2 mins, then add the spinach. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


Once the spinach has wilted, remove from the heat. Stir through the roasted sweet potatoes and squeeze in half the lime juice. Taste and add more lime juice, salt and pepper if needed. Add a splash of water to loosen the soup if it looks too thick.


When ready, serve your Caribbean style soup in bowls with the remaining spring onions and the lime zest sprinkled on top. Enjoy!