asian shrimp mushroom & omelet soup
Great breakfast or brunch soup. Easy and full of flavor
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 large eggs
- 3 tablespoons fresh chives chopped
- 1 tablespoon oil
- 6 cups chicken stock
- 4 cloves garlic minced
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/4 cup brown sugar
- 1 teaspoon ground birds eye chili
- 8 ounces shiitake mushrooms stemmed and sliced
- 16 shrimp peeled and deviened
- 1 cup chopped bok choy dark green leaves
- 2 tablespoons lime juice
How To Make asian shrimp mushroom & omelet soup
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Step 1Beat the eggs then stir in the chives. Place oil in a skillet and turn heat to medium high. Once pan is heated up Pour in the eggs Let them sit so the bottom cooks then raise up the sides a bit and let the top uncooked egg part drain under then fold it into a log. Remove it from the pan to a cutting board and let it cool a bit then slice into strips
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Step 2In a large pot add the chicken stock. oyster sauce, fish sauce, garlic, brown sugar, and chili bring to a boil then reduce to a simmer and add the mushrooms. Cook about 4 minutes. Add the shrimp and bok choy
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Step 3Cook until shrimp are pink. Stir the egg strips into the soup and then add the lime juice. Ladle into bowls and serve
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