← Nouns Cooking · Soup Pot

Ingredients

• 600 g shell-on prawns, peeled, heads and shells kept
• 1.5 l Water
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tbsp Ají panca paste
• 1 tbsp Ají amarillo paste
• 1 tbsp Tomato purée (paste)
• 1 tsp Dried oregano
• ½ tsp Cumin
• 500 g yellow or waxy potatoes, peeled and cut into chunks
• 50 g Long-grain rice
• 2 corn cobs, cut into 4 cm rounds
• 100 g Peas
• 170 ml Evaporated milk
• 150 g Queso fresco, cut into small cubes
• 4 Eggs (optional)
• 1 handful Coriander (cilantro), chopped
• Salt

Method

1. Put the prawn heads and shells in a pot with the water. Bring to a boil and simmer for 20 min, pressing on the heads now and then, then strain this quick stock and keep it.
2. In a large pot, heat the oil over medium heat and cook the onion for 6–8 min, until soft and golden. Add the garlic, both chilli pastes, tomato paste, oregano and cumin and stir for 2 min.
3. Pour in the prawn stock, then add the potatoes, rice and corn. Season with salt and simmer for 15–20 min, until the potatoes and rice are tender.
4. Add the peas and cook for 3 min. Turn the heat to low and stir in the evaporated milk and cheese.
5. Add the prawns and cook for 2–3 min, until they turn pink. If using eggs, crack them gently into the soup and let them poach for 3–4 min.
6. Taste for salt and serve with coriander, making sure everyone gets a piece of corn and an egg.

Tips

• Don't boil hard after the milk and cheese go in, or the broth may split.
• Crayfish is the traditional choice in Arequipa; large prawns are the easy swap.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Select Latin America