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 - 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.