Shrimp and Ginger Soup


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By Eileen Yin-Fei Lo

Published 2009

  • About

I am proud of this simple but elegant soup. Several years ago in Singapore, I was entered in a cooking achievement competition, and I was asked to make soup for the 450 diners who would be attending the awards banquet. This is the soup I devised. It was, and is, an uncomplicated recipe, but with a fine mingling of the assertive flavor of a large amount of ginger with the shrimp. By the way, I won the competition, a lifetime achievement award. I think my soup helped.