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.
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.