6 cups chicken broth
8 ounces peeled and deveined shrimpm — net
–cut into 1/2 inch chunks 1/2 pound 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
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.
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Busted for you by Gail Shermeyer <4paws@netrax.net>