Tea Pot Soup With Oriental Vegetables Prawns and chicken cooked together with oriental vegetables-a tasty soup. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Jan 2016 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga), Boneless chicken breasts Cuisine Fusion Course Soups Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Tea Pot Soup With Oriental Vegetables 4 large Prawns (kolambi/jhinga) peeled and deveined 4 Boneless chicken breasts poached and diced 1 Mushrooms sliced 8 Almonds 2 leaves Spinach shredded 1 Lemon quartered 4 cups Chicken stock 1 tablespoon Vinegar 2 tablespoons Light soy sauce to taste Salt Method Boil together chicken stock, vinegar, light soy sauce and salt in a deep pan. Reduce heat and simmer for three to four minutes. Add prawns and cook for half a minute or till the prawns turn pink. Remove the prawns and place each prawn in a separate tea pot. Divide the mushrooms, chicken, almonds equally into four portions and place them in four teapots. Pour the hot broth into each tea pot and serve immediately garnished with spinach leaves and lemon. #Almonds #Boneless chicken breasts #Lemon #Mushrooms #Prawns (kolambi/jhinga) #Salt #Spinach Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article