Step 1

Heat oil in a saucepan over medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until aromatic. Add the consomme, water and soy sauce and bring to the boil.

Step 2

Add the prawns and yum cha and cook for 3-4 minutes or until prawns curl and change colour. Add the carrot, asparagus, snow peas, wombok and half the shallot and cook, stirring, for 2-3 minutes or until wombok just wilts and asparagus is bright green and tender crisp.

Step 3

Ladle soup among serving bowls. Sprinkle with remaining shallot to serve.