Ingredients

• 6 cups chicken broth
• 8 ounces (net) peeled and deveined shrimp, 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.

Instructions

1. 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.
2. 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.