Shrimp and Tofu Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 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 - corn-starch
  • 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

How to Make Shrimp and Tofu Soup

  • 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 corn-starch with a little water to form a thin paste.
  • Stir the corn-starch into the soup and continue to simmer until clear and thickened, about 1 minute.
  • Stir the shrimp back into the soup and serve.