Shrimp and Tofu Soup recipe

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Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces small shrimp, peeled and deveined
1 quart chicken stock
1 (8 ounce) container tofu, diced
⅓ cup chopped asparagus
1 teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon cornstarch
1 tablespoon water, or more as needed

Nutrition Info

282.8 calories
carbohydrate: 11 g
cholesterol: 129.2 mg
fat: 15 g
fiber: 1.2 g
protein: 28.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 2659.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over high heat. Add garlic and ginger. Cook until fragrant and lightly browned, about 2 minutes. Stir in shrimp. Saute until opaque, about 3 minutes. Transfer shrimp to a bowl.

  2. Pour chicken stock into the saucepan and bring to a boil. Reduce heat to medium, add tofu, asparagus, salt and cayenne pepper. Reduce heat to a simmer. Stir cornstarch into a bowl with enough water to form a thin paste. Stir into the soup and continue to simmer until clear and thickened, about 1 minute more. Stir shrimp back into soup and serve.

Recipe Yield

2 servings

Recipe Note

Simple, delicious, hearty, quick, and easy -- this Asian-inspired soup recipe is full of tofu and shrimp, flavored with ginger and garlic plus chicken stock.

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