Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Egg Ribbon Soup with Shrimp and Spinach Recipe

Serves 4


  • 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


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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Shrimp
Course:First Course

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info