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Ingredients
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14 ounces
(2 cans) chicken broth
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14.75 ounces
(1 can) sweet corn, drained
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5 ounces
ground turkey
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1/4 cup
raw shrimp (medium or large), diced
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2 teaspoons
sesame oil
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2 teaspoons
soy sauce
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dash of white pepper
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3 tablespoons
cornstarch
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1/3 cup
water
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3
eggs, beaten
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boiled egg (optional)
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1
green onion, thinly sliced (optional)
Directions
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Heat up chicken broth, sweet corn, ground turkey, shrimp, sesame oil, soy sauce, and white pepper in a pot. Bring to a boil over high heat.
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In a small bowl, mix together cornstarch and room temperature water until dissolved. Pour cornstarch mix into boiling soup and boil until soup thickens.
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Slowly pour in the beaten eggs and stir.
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Serve in bowls garnished with black pepper, green onions, and an boiled egg.
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