Po Ho Thng
Although this fragrant soup, reminiscent of Chinese egg drop, is meant to be sipped throughout the meal (its clean flavor cools the palate between dishes), we'd make it even if we weren't preparing the rest of this menu. It's incredibly easy (the stock can be made ahead) and requires only a few ingredients.
Recipe information
Yield
Makes 8 servings
Ingredients
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
Preparation
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.
