First, make the stock. Heat the oil and add the onion and chilli flakes. Saute for 3 minutes until the onion is golden and the chilli has released its pungent aroma. Add the clam juice or fish stock, prawn shells, tomato paste, bay leaves and 1 cup of water and bring to a rapid boil. Simmer for 20 minutes then strain. You should have 4 cups prawn stock. Peel and dice the sweet potato. Dice the bacon and fry until the crisp. Add the prawns and cook just until they are coloured. Remove the bacon and prawns from the pan and add the sliced leeks, onion, celery and garlic and cook until the vegetables begin to soften. Add the sweet potato cubes and stir to coat. Add the prepared prawn stock and simmer for about 25 minutes. Add the cooked prawn and bacon mixture and stir in the milk and paprika. .Adjust seasonings with salt and pepper. Heat gently, do not allow the soup to boil. Ladle into individual bowls and serve with a generous sprinkling of fresh chives and serve. Per serving: 1315 Calories (kcal); 64g Total Fat; (47% calories from fat); 37g Protein; 123g Carbohydrate; 164mg Cholesterol; 1710mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 8 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1719g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 164 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 24mg||7 %|
|Sodium 2470.8mg||85 %|
|Potassium 3320.5mg||87 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 31.4g|
|Protein 37.2g||53 %|
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Calories per serving: 455
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