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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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