Egg Ribbon Soup with Shrimp and Spinach

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 6 cups chicken broth
  • 8 ounces (net) peeled and deveined shrimp, 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.


Step 1

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.

Step 2

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.

Leave a Reply

Your email address will not be published. Required fields are marked *