Appetizers & Soups
¬ 1 pound shrimp
¬ 2 eggs
¬ 1 tablespoon of Chili powder
¬ 1 tablespoon of lemon juice
¬ 2 teaspoons of sugar
¬ ½ teaspoon of salt
¬ 2 chicken bouillon cubes (crushed and powdered)
¬ 1 Container Swanson® chicken stock
¬ 1 tablespoon of corn starch + 2 tablespoons of water
¬ Shrimp: clean and cut into tiny cubes
¬ Egg: boiled one egg, dice egg
¬ Cornstarch: Mix 1 tablespoon of cornstarch with 2 tablespoons of water
- Heat chicken stock in the pot. Season with chili powder, sugar, salt, bouillon cubes, diced egg and lemon juice.
- When the soup is boiled again, add shrimps and pour the mixture of cornstarch and water to make the soup thick.
- Reduce the heat Beat second egg in a bowl and pour it into the soup.
- Transfer the soup into the bowl. Sprinkle black pepper on the surface and a bay leaf