Shrimp & Egg Drop Soup

Instructions

1. In a small bowl, toss shrimp with 1/2 teaspoon sesame oil, 1/2 teaspoon garlic and 1/2 teaspoon soy sauce. Cover and refrigerate for 15 minutes. Spear 2 shrimps per skewer.
2. In a medium pot, heat canola and remaining sesame oil over medium-high. Add 1/2 teaspoon garlic and cook 3–5 minutes, stirring often. Add spinach, sugar, pepper and 1/2 teaspoon soy sauce. Stir for 1 minute or until spinach wilts.
3. Add chicken stock and turmeric; bring to a boil and reduce heat to medium-low; simmer 5 minutes.
4. In a small bowl, mix cornstarch and water together until dissolved. Stirring soup continuously, add cornstarch slurry slowly but steadily.
5. Bring soup back to simmer and cook 2–3 minutes or until soup noticeably starts to thicken. Using a ladle, stir soup in a circular motion and slowly drizzle eggs in.
6. Preheat oven to broil on high. Prepare a broiling pan with nonstick spray and arrange shrimp skewers in single layer. Broil 3–5 minutes, until shrimp turns pink. Top with sliced green onions; serve with soup immediately.