Egg Ribbon Soup with Shrimp and Spinach(Mf)

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 <[email protected]>