- 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
- 1/3 cup chopped asparagus
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water, or more as needed
- 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.
- 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.
03/27/2018
recipepes.com
Shrimp and Tofu Soup, recipe
PT15M
PT1H
5
455 calories
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