Mint Soup

prep time: 10
cook time: 15


  • 4 1/2 teaspoons small dried shrimp (3 tablespoons)
  • 2 quarts 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 quarts 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 1 direction, then stir in salt and pepper.