EGG RIBBON SOUP WITH SHRIMP AND SPINACH

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Egg Ribbon Soup with Shrimp and Spinach image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

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.

Steps:

  • 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.

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