Egg Ribbon Soup With Shrimp And Spinach(Mf) Recipe

Egg Ribbon Soup With Shrimp And Spinach (Mf)
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6616
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup-Ss                          Seafood-Ss
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          chicken broth
    8      ounces        peeled and deveined shrimpm -- net
                         --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
 
 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.
 
 Yield: 4 servings
 
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 Busted for you by Gail Shermeyer <4paws-at-netrax.net>
 
 
 
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