Chinese Soup – Shrimp & Egg Soup

March 20th, 2006

1 cup shrimps chopped
2 eggs slightly beaten with a pinch of salt
1 litre bone stock
1 tsp soya sauce
2 spring onions sliced fine
salt & pepper to taste

Boil together all the ingredients except eggs in a saucepan for 10 minutes. Turn down the heat and simmer for half an hour. Add a little water if necessary. Pour the egg mixture over the soup andstir very gently so that the egg forms into strings. Serve with chilli sauce.





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