Mint Soup Recipe
- 3/4 oz small dried shrimp (3 tablespoons)
- 8 cups Nonya chicken stock
- 2 cups loosely packed fresh spearmint leaves
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Soak shrimp in warm water to cover in a bowl 5 minutes, then drain in a sieve, discarding water. Bring stock and shrimp to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, 10 minutes. Stir in mint and immediately remove from heat. Add eggs in a slow stream, stirring slowly in one direction, then stir in salt and pepper.
