Egg ribbon soup with shrimp and spinach (mf)

4 Servings

Ingredients

Quantity Ingredient
6 cups Chicken broth
8 ounces Peeled and deveined shrimp; net, cut into 1/2 inch chunks
½ pounds Spinach; stemmed and washed
4 Eggs; lightly beaten
Salt and pepper
Oriental sesame oil; chili oil or chili paste to drizzle in, optional
Fresh lime wedges

Directions

Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.

Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

Yield: 4 servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997

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