Serves 4
INGREDIENTS
115g/4oz chicken breast fillet
115g/4oz honey-roast ham
115g/4oz peeled prawns (shrimp)
700ml/1/1/4 pints/3 cups Basic Stock
salt, to taste

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Three-delicacy Soup

Thinly slice the chicken and ham into small pieces. If the prawns (shrimp) are large, cut each in half lengthways.

In a wok or saucepan, bring the stock to a rolling boil, add the chicken, ham and prawns (shrimp). Bring back to the boil, add the salt and simmer for 1 minute. Serve hot.

Cook’s Tips

Fresh, uncooked praw/is impart the best flavour. If these are not available you can use ready-cooked prawns. They must be added at the last stage to prevent over-cooking.