Tea Pot Soup With Oriental Vegetables

Ingredients

• 4 large prawns (kolambi/jhinga), peeled and deveined
• 4 boneless chicken breasts, poached and diced
• 1 mushrooms, sliced
• 8 almonds
• 2 spinach leaves, shredded
• 1 lemon, quartered
• 4 cups chicken stock
• 1 tablespoon vinegar
• 2 tablespoons light soy sauce
• Salt to taste

Method

1. 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.
2. 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.
3. Pour the hot broth into each tea pot and serve immediately garnished with spinach leaves and lemon.