| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Soup-ss, Seafood-ss | 4 | Servings | |
INGREDIENTS
| 6 | c | Chicken broth |
| 8 | oz | Peeled and deveined shrimp; net, 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
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 All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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