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  • Egg Ribbon Soup With Shrimp And Spinach

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    Egg Ribbon Soup With Shrimp And Spinach
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 c. Chicken broth
    • 8 ounce Peeled, deveined shrimp cut 1/2" chunks
    • 1/2 lb Spinach stemmed, washed
    • 4 x Large eggs lightly beaten Salt to taste Freshly-grnd black pepper to taste Oriental sesame oil, chili oil, or possibly chili paste to drizzle in (optional) Fresh lime wedges.

    Directions

    1. Bring broth to a boil in a medium saucepan. Add in shrimp to soup and bring back to a boil. Add in spinach and bring back to a simmer. Pour beaten Large eggs into soup in a steady stream; Large eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat.
    2. Immediately ladle into soup bowls and drizzle a few drops of sesame or possibly chili oil or possibly chili paste into your soup. Add in drops of lime juice if you wish.
    3. This recipe yields 4 servings.

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