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Chinese Shrimp and Tofu Soup

This dish incorporates the perfect combination of Chinese favourites. This is an excellent dish to prepare for shrimp lovers who are looking for that authentic Chinese cuisine taste.


1 tbsp. of vegetable oil
2 cloves of garlic, minced
inch piece of ginger root, fresh and minced
6 ounces of shrimp, small in size, raw, fresh, deveined and shelled
1 quart of chicken stock, homemade preferable
8 ounces of tofu, diced finely
⅓ cup of frozen peas, thawed
1 tsp. of salt
tsp. of black pepper, fresh and ground
1 tbsp. of cornstarch


Preparation time: 25 minutes
Serves: 2


Heat up your oil in a large sized wok over medium to high heat. Add in your garlic and ginger and cook it until they are both fragrant and lightly browned in colour.

Next stir in your shrimp and stir fry it until the shrimp is thoroughly cooked. Remove and set aside for later use.

Then pour in your chicken stock and bring to a rolling boil. Once it begins boiling reduce the heat to medium and add in your tofu and peas. Season with a pinch of salt and pepper and return to a simmer.

Mix your cornstarch with a little bit of water until it begins to form a paste that is thin in consistency. Stir your cornstarch mixture into your soup and allow it to continue simmering until it is clear and thick in consistency. This should take about 1 minute. Stir your shrimp back into your soup and stir to combine. Remove from heat and serve while still piping hot. 

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