1 lb Salad shrimp; peeled,
- deveined, tails off
8 sl Fresh ginger; quarter sized
5 c Chicken broth
2 ts Soy sauce
1 c Petite peas; thawed
1/2 c Green onions; thin sliced
2 lg Eggs; slightly beaten
Salt & pepper
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. Stir soup
to break up eggs, season to taste with salt and pepper and serve.
