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Egg Ribbon Soup with Shrimp and Spinach

6 c Chicken broth
8 oz Peeled and deveined shrimpm; 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


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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