Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •2 cloves garlic, minced
- •1 (1/2-inch) piece fresh ginger root, minced
- •6 ounces raw small shrimp, shelled and deveined
- •1 quart chicken stock
- •8 ounces tofu, diced small
- •⅓ cup frozen peas, thawed
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 tablespoon cornstarch
Instructions
- Heat oil in a large saucepan or wok over high heat. Cook garlic and ginger until fragrant and lightly browned. Stir in shrimp and stir fry until cooked, then remove and set aside. Pour in chicken stock and bring to a boil. Reduce heat to medium. Add tofu and peas, season with salt and pepper, then return to a simmer. Mix cornstarch with a little water to form a thin paste. Stir cornstarch into soup and continue to simmer until clear and thickened, about 1 minute. Stir shrimp back into soup and serve.
Nutritional Facts
Per 6 servings
- Calories: 99
- Carbohydrate: 5g
- Fat: 5g
- Fiber: 1g
- Protein: 10g
- Sugar: 1g
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