Herbed Lemongrass Broth with Shrimp

Bring 3 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags; stir in chives, parsley, tarragon, vinegar, and salt. Bring tea just to a simmer over medium. Remove from heat.

Divide shrimp, spinach, mushrooms, and peas evenly between 2 shallow bowls. Pour hot tea mixture evenly into bowls; drizzle with olive oil, and serve.