Peel and finely dice the onion and garlic. Wash, clean and dice the tomatoes and peppers. Heat 3 tablespoons of oil in a saucepan. Sauté onion, garlic, tomatoes and paprika in it, season with salt, pepper and some sugar.
Deglaze with broth, cover and simmer for about 20 minutes.
Wash coriander, shake dry and pluck leaves from stalks. Wash and halve the cherry tomatoes. Shrimps wash, dab dry. Put 3 prawns on each skewer. Heat 2 tablespoons of oil in a frying pan.
Fry the prawns for about 2 minutes on each side. Season with salt and pepper. Divide the cherry tomatoes into 4 bowls. Pour soup and garnish with coriander. Drizzle with chili oil and sprinkle with pepper.
Add 1 prawn skewer each.