Chinese Shrimp Soup

Chinese Shrimp Soup

Chinese Shrimp Soup with ginger, shrimps, tofu, peas and garlic.

  • 1 Tbs canola oil
  • 2 cloves garlic, minced
  • 1 (1/2 inch) piece fresh ginger root, minced
  • 6 oz raw small shrimp, shelled and deveined
  • 1 quart vegetable stock
  • 8 oz tofu, diced small
  • 1/3 C frozen peas, thawed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs cornstarch

Heat the oil in a large saucepan over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until pink, remove and set aside. Pour in the 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.



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