Recipe - Egg Ribbon Soup With Shrimp And Spinach (Mf)

6 cup Chicken broth
8 ounce Peeled and deveined shrimp;
net, cut into One half inch
chunks
One half 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.

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 MCRecipe Digest
V1 #690 by 4paws@netrax.net (ShermeyerGail) on Jul 26, 1997