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Shrimp and Tofu Soup
By : Rehana KhambatyCategory : Category, Seafood, Main course seafood
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat the oil in a large saucepan or wok over high heat.
- Cook the garlic and ginger until fragrant and lightly browned.
- Stir in the shrimp, and stir fry until cooked, then remove and set aside.
- Pour in the chicken stock and bring to a boil.
- Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer.
- Mix the cornstarch with a little water to form a thin paste.
- Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute.
- Stir the shrimp back into the soup and serve.
Ingredients:
200 gms - raw small shrimp, shelled and deveined
1 litre - chicken stock
250 gms - tofu, diced small
1/3 cup - frozen peas, thawed
1 tbsp - cornstarch
1 tbsp - vegetable oil
2 cloves - garlic, minced
1 (1/2 inch) piece - fresh ginger root, minced
1 tsp - salt
1/2 tsp - black pepper
200 gms - raw small shrimp, shelled and deveined
1 litre - chicken stock
250 gms - tofu, diced small
1/3 cup - frozen peas, thawed
1 tbsp - cornstarch
1 tbsp - vegetable oil
2 cloves - garlic, minced
1 (1/2 inch) piece - fresh ginger root, minced
1 tsp - salt
1/2 tsp - black pepper
RECIPES BY REHANA KHAMBATY
