Egg flower shrimp soup

Yield: 4 Servings

Measure Ingredient
1 pounds Medium to large shrimp; peeled and deveined
8 \N Quarter sized slices fresh ginger
5 cups Low-salt chicken broth
2 teaspoons Low-salt soy sauce
1 cup Thawed frozen petite peas
½ cup Thinly sliced green onions
2 larges Eggs; slightly beaten
\N \N Salt and pepper

Rinse shrimp and pat dry. Pound ginger slices with a mallet or back of a knife so juice can seep out. Combine ginger, broth and soy sauce in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 5 minutes. Discard ginger. Return to a boil and stir in shrimp, peas, and green onions. Drizzle eggs over soup, cover and take pan from heat. Let stand until shrimp is opaque in center, 2-3 minutes for medium shrimp, up to 10 minutes for large. Stir soup to break up eggs, season to taste with salt and pepper and serve.

Recipe By : Meijer Foods

Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:16 -0500 From: LRW979@...

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