Tart up a can of tomatoes with a dash of chilli and a handful of prawns for a speedy soup Ingredients1 x 400g can diced tomatoes1 celery stick, sliced5ml (1 tsp) crushed ginger3 sprigs fresh thyme1 large onion, finely chopped2 red chillies1 carrot, peeled and grated750ml (3 cups) vegetable stock30ml (2 tbsp) butter8-10 prawns, deveined15ml (1 tbsp) chopped fresh coriander (optional)Salt and pepper, to tasteMethodPlace the tomatoes, celery, ginger, thyme, onion, chillies, carrot and stock in a pot and cook over medium to low heat until the vegetables are soft. Remove from the heat and pass through a conical strainer. Return to the pot and set aside.Heat the butter in a frying pan and fry the prawns until just cooked. Allow to cool slightly, then peel and chop the flesh, saving a few whole prawns for serving.Add the chopped prawns and coriander (if using) to the soup and heat through. Season to taste and serve topped with reserved prawns.Serves 4...