Egg Ribbon Soup with Shrimp and Spinach

• 6 cups chicken broth
• 8 ounces shrimp peeled and deveined, cut into chunks
• 1/2 pound spinach stemmed and washed
• 4 large eggs lightly beaten
• 1 x salt and black pepper
• 1 x sesame oil
• 1 x hot chili pepper oil or chili paste, to drizzle in optional
• 1 each limes fresh, cut into wedges

1. Bring broth to a boil in a medium saucepan.
2. Add shrimp to soup and bring back to a boil.
3. Add spinach and bring back to a simmer.
4. Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands.
5. Season to taste with salt and pepper and remove saucepan from heat.
6. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup.
7. Add drops of lime juice if you wish.

chicken broth, shrimp, eggs, salt, sesame oil, hot chili pepper oil

Taken from recipeland.com/recipe/v/egg-ribbon-soup-shrimp-spinach-43191 (may not work)