Prawn Pho

• 2 Lemongrass stems, outer leaves removed, inner stem finely chopped.
• 2 tsps of grated root Ginger
• 4 Kaffir Lime leaves, torn
• 1500ml fish stock or bone broth
• 1 tsp of Maple Syrup
• 2 tbsp of Tamari
• 4 large scoops of Collagen
• Juice of a Lime
• 8 raw Prawns, shelled and deveined
• Handful of Thai Basil Leaves, Mint, Coriander and finely sliced red chilli to serve

Step 1

Grind your lemon grass, ginger and kaffir lime leaves in a pestle and mortar.

Step 2

Add your herbs to a saucepan along with your stock and boil for 10 minutes. Pop your collagen into the stock and stir until dissolved.

Step 3

Add your maple syrup, tamari and lime juice - taste for balance. Add your prawns and cook for a further 2-3 minutes (until the prawns are pink).

Step 4

Top with the herbs and chilli. You can bulk up your soup by adding noodles or other veggies like mange tout, ribboned carrot, shiitake mushrooms, shredded cabbage etc...