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Egg Ribbon Soup with Shrimp and Spinach Recipe

Serves 4

Ingredients:

  • 6 cups chicken broth
  • 8 oz peeled and deveined shrimp, cut into 1/2 inch chunks
  • 1/2 lb 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


Instructions:

1. Bring broth to a boil in a medium saucepan.
2. Add shrimp to soup and bring back to a boil.
3. Add spinach and bring back to a simmer.
4. Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands.
5. Season to taste with salt and pepper and remove saucepan from heat.
6. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup.
7. Add drops of lime juice if you wish.



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Main Ingredient:Seafood / Shrimp
Course:First Course
Cuisine:American
Dish:Soup
Difficulty:Easy

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