Egg Ribbon Soup With Shrimp And Spinach Recipe - Cooking Index
Egg Ribbon Soup With Shrimp And Spinach Recipe - Cooking Index
| 6 cups | 1422ml | Chicken broth |
| 8 oz | 227g | Peeled, deveined shrimp - cut 1/2" chunks |
| 1/2 lb | 227g / 8oz | Spinach - stemmed, washed |
| 4 | Eggs - lightly beaten | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 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.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6616 broadcast 12-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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