Egg Ribbon Soup With Shrimp And Spinach(Mf)

* Exported from MasterCook *

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@netrax.net>



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