Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic , minced
• 1 ( fresh ginger , minced
• 6 ounces raw small shrimp , shelled and deveined
• 1 quart chicken stock
• 8 ounces tofu , diced small
• 0.33 cups frozen peas , thawed
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon cornstarch

Instructions

1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

Nutrition per serving