Egg Ribbon Soup with Shrimp and Spinach

2013-03-11
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Ingredients

  • 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.

Method

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.

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