Squid and Prawn Broth Recipe

In a large pan place 200ml water with the chicken stock, ½ of the chilli, ½ of the ginger, the fish sauce and tamari sauce and simmer.
In a processor, add the remaining chilli and ginger and then add the squid and coriander (reserving a few leaves) and blend until it forms a paste.
In a deep frying pan on medium heat at the coconut oil and then spoon in the mixture in balls. Keep turning until all nicely golden and then add the prawns and sprinkle over the sesame seeds and honey and cook for a further minutes.
Add the broccoli, sugar snap peas, chicory, bok choi and radish to the broth pan and stir. Then add the lime juice and coconut milk and season to taste. Cook for around 5 minutes.
Place the broth into a deep bowl and then place the squid balls and prawns on top and sprinkle over the remaining coriander leaves.