Name: Prawn Pho
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

A orange bowl of Prawn Pho with lime on a white wooden table

1 min read

Prawn Pho

This delicious Thai soup or noodle broth is packed with flavour and will transport you to sunnier climates. With the addition of collagen, this fragrant bowl of yum is the epitome of sneaky nutrition.

Ingredients:

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

Products needed:

Instructions:

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