Ingredients
1 tbsp vegetable oil
2 cloves garlic, minced
1/2 in piece ginger root, minced
6 oz raw small shrimp, shelled and deveined
1 qt chicken stock
8 oz tofu, diced small
0.33 c cup frozen peas, thawed
1 tsp salt
0.5 tsp black pepper
1 tbsp cornstarch
Directions
1
Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned.
2
Add shrimp; stir-fry until cooked. Remove and set aside.
3
Add chicken stock to the pan; bring to a boil.
4
Reduce heat to medium. Add tofu and peas; season with salt and black pepper.
5
Return to a simmer, then mix cornstarch with 1 tbsp water. Stir into soup and continue to simmer until clear and thickened (about 1 min).
6
Add shrimp back to the soup; stir and serve.
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