Egg Ribbon Soup with Shrimp and Spinach (Mf)

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