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