Search This Blog

Tuesday, July 11, 2017

Shrimp and Egg Drop Soup

QUICK PANTRY SOUP FEB 20, 2008

Frozen peeled and deveined uncooked shrimp are the main pantry ngredient to have on hand.

SERVINGS: 4 - 6


INGREDIENTS
6 cups low-sodium or regular chicken broth
3 tablespoons low-sodium soy sauce
2 medium cloves garlic
1-inch piece of unpeeled ginger root, cut crosswise into thin slices
8 ounces frozen, peeled and deveined uncooked shrimp
3 teaspoons cornstarch
1 large egg, beaten
2 scallions, white and light-green parts, chopped
Salt
Freshly ground black pepper
Cilantro leaves, for garnish

RELATED RECIPES
Curried Shrimp and Tomato Soup
Shrimp Chowder Soup

DIRECTIONS
Bring the chicken broth to a boil in a large soup pot over medium-high heat; add the soy sauce, garlic and ginger root. Cover and cook for 10 minutes, then discard the garlic and ginger. Add the shrimp and cook until just cooked through.

Combine the cornstarch and water in a small cup (to make a slurry). Add to the soup, stirring constantly, along with the beaten egg and scallions. Cook until slightly thickened and egg is done; season with salt and white pepper to taste. Garnish with cilantro; serve immediately.

RECIPE SOURCE

From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

Tested by Mitchell Davis.

Nutritional Facts
Calories per serving (using low-sodium chicken broth, based on 6): 64
% Daily Values*
Total Fat: 2g 3%
Saturated Fat: 1g 5%
Cholesterol: 35mg 12%
Sodium: 639mg 27%
Total Carbohydrates: 6g 2%
Dietary Fiber: 0g 0%
Sugar: n/a
Protein: 7g

https://www.washingtonpost.com/pb/recipes/shrimp-and-egg-drop-soup/9895/

No comments:

Post a Comment