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    Egg Flower Shrimp Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 lb large shrimp peeled and deveined or medium shrimp
    8 slc fresh ginger
    5 cup low-sodium chicken broth
    2 tsp low-sodium soy sauce
    1 cup frozen peas petite, thawed (optional)
    1/2 cup green onion thinly sliced
    2 lrg eggs slightly beaten -- or substitute only egg whites
        (salt and) pepper

    Recipe



    * Rinse shrimp and pat dry. Pound ginger slices with a mallet or back of a knife so juice can seep out. Combine ginger, broth and soy sauce in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 5 minutes.

    * Discard ginger. Return to a boil and stir in shrimp, peas, and green onions. Drizzle eggs over soup, cover and take pan from heat. Let stand until shrimp is opaque in center, 2-3 minutes for medium shrimp, up to 10 minutes for large. Stir soup to break up eggs, season to taste with (salt and) pepper and serve.

 

 

 

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