Aromatic Bone Broth with Prawns

A warming winter broth that’s rich in anti-ageing collagen and essential amino acids, this soup from Zoe Bingley-Pullin is full of both flavour and texture.


  • Extra virgin olive oil
  • 2 garlic cloves, crushed
  • ½ small piece ginger root, peeled and grated
  • 2 red chilli, finely sliced
  • ½ cup snow peas, cut finely on the diagonal
  • ½ bunch spring onions, chopped
  • 1 tbs soy sauce or tamari
  • 750ml boiling water combined with 2 tbs Bioglan Collagen Bone Broth powder (broth)
  • 250g green prawns, de-shelled and deveined
  • ½ bunch coriander leaves
  • ½ bunch mint leaves
  • 1 lime


Step 1.
Heat extra virgin olive oil in a wok or pan over medium heat, add garlic and cook for 1-2 minutes.

Step 2.
Add ginger, half the chilli, snow peas and spring onions, and stir-fry for 2-3 minutes or until fragrant.

Step 3.
Add the bone broth and soy sauce and let simmer for 5 minutes. Taste the broth and adjust seasoning, if necessary.

Step 4.
Add prawns to the broth and after 2-3 minutes remove and place in the bottom of two bowls topped with the herbs. Pour stock over the prawns and herbs and finish with extra chilli and a squeeze of lime.

Serves 2