ASIAN SHRIMP MUSHROOM & OMELET SOUP

Asian Shrimp Mushroom & Omelet Soup image

Provided by barbara lentz

Categories Seafood

Time 20m

Number Of Ingredients 13

3 large eggs
3 Tbsp fresh chives chopped
1 Tbsp oil
6 c chicken stock
4 clove garlic minced
2 Tbsp oyster sauce
1 Tbsp fish sauce
1/4 c brown sugar
1 tsp ground birds eye chili
8 oz shiitake mushrooms stemmed and sliced
16 shrimp peeled and deviened
1 c chopped bok choy dark green leaves
2 Tbsp lime juice

Steps:

1. Beat the eggs then stir in the chives. Place oil in a skillet and turn heat to medium high. Once pan is heated up Pour in the eggs Let them sit so the bottom cooks then raise up the sides a bit and let the top uncooked egg part drain under then fold it into a log. Remove it from the pan to a cutting board and let it cool a bit then slice into strips
2. In a large pot add the chicken stock. oyster sauce, fish sauce, garlic, brown sugar, and chili bring to a boil then reduce to a simmer and add the mushrooms. Cook about 4 minutes. Add the shrimp and bok choy
3. Cook until shrimp are pink. Stir the egg strips into the soup and then add the lime juice. Ladle into bowls and serve