Egg Ribbon Soup With Shrimp And Spinach (Mf)

Egg Ribbon Soup With Shrimp And Spinach (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW

MF6616

4 Preparation Time :

Categories : Soup-Ss Seafood-Ss

Amount Measure Ingredient -- Preparation Method -- -- --

6 cups chicken broth

8 ounces peeled and deveined shrimpm -- net

--cut into 1/2 inch chunks

1/2 pound 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

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

4paws