Shrimp and Tofu Soup Recipe

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.