| 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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