Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken broth

  2. 8 oz 227g Peeled, deveined shrimp - cut 1/2" chunks

  3. 1/2 lb 227g / 8oz Spinach - stemmed, washed

  4. 4 Eggs - lightly beaten Salt - to taste Freshly-ground black pepper - to taste Oriental sesame oil, chili oil, Or chili paste to drizzle in - Fresh lime wedges.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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