Chinese Shrimp and Tofu Soup

Recipe View 2 mins Heat vegetable oil in a large saucepan or wok over medium-high heat. (2 minutes)

Recipe View 2 mins Add minced garlic and ginger to the hot oil. Stir-fry until fragrant and lightly browned, being careful not to burn the garlic. (1-2 minutes)

Recipe View 3 mins Add the shrimp to the wok and stir-fry until they turn pink and are cooked through. Transfer the cooked shrimp to a bowl and set aside. (2-3 minutes)

Recipe View 5 mins Pour the chicken stock into the saucepan and bring to a boil over high heat. (5 minutes)

Recipe View 2 mins Once boiling, reduce the heat to medium-low. Gently add the diced tofu and thawed peas to the simmering broth. Season with salt and black pepper. (2 minutes)

Recipe View 1 mins In a small bowl, whisk together cornstarch and cold water to create a slurry. (30 seconds)

Recipe View 2 mins Slowly drizzle the cornstarch slurry into the simmering soup, stirring constantly to prevent lumps from forming. Continue to simmer until the soup thickens slightly and becomes clear. (1-2 minutes)

Recipe View 1 mins Return the cooked shrimp to the soup. Stir gently to combine and heat through. (30 seconds)

Recipe View Serve the Chinese Shrimp and Tofu Soup hot. Garnish with fresh herbs, if desired.