Ingredients (for 4 people)
• 300 grams large shrimp without tails and veins
• 2 cups carrots, finely grated
• 1 cup snow peas, cut into strips
• 1-2 cloves garlic, minced
• 4 cups fish or vegetable broth
• Ground white pepper
• 1 ½ cups raw rice
• 4 medium eggs
• 4-6 tablespoons lemon juice
• ¼ teaspoon sugar
Heat broth. Add garlic. Season with salt and pepper and add rice. Let it simmer on medium heat for 8 minutes, then add carrots and bring to boil on medium. Let it simmer for 8 more minutes. Add snow peas and shrimp. Let it simmer for 2 more minutes. Remove soup from the stove.
Scramble eggs. Add a bit of lemon juice to eggs. Add ½ cup of the warm soup mix to the egg mixture, stirring slowly but constantly. Pour scrambled egg mixture into soup that has been removed from heat. Stir gently. No more cooking of the soup. Season with salt, pepper, a bit of sugar and the remaining lemon juice.
Enjoy soup with some nice crusty bread from your local bakery.
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