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CHINESE SOUP WITH JUICY SHRIM
This homely soup is really easy to make. For a quick meal, you can even pair it with rice to eat it as a soupy porridge!
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20 mins
Cooking Time
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Extreme
Difficulty
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15 mins
Prep Time
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4 People
Serves
Ingredients
- 12 peeled, deveined, diced medium shrimp
- 4 thin slices of ginger
- 1 blocked tofu, cubed
- 2 finely chopped green onions
- 2 tbsp vegetable oil
- 2 minced garlic cloves
- 2 finely diced celery stalks
- 1 finely diced carrot
- 1 - 2 cups fish stock made from Knorr fish cubes (1 knorr fish in 2 2 cups of water
- 1 tsp black pepper
Cooking Methods
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Heat the vegetable oil in a wok or skillet, and fry the shrimps until pink then set aside.
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Fry the ginger, garlic, and green onions until fragrant.
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Stir in the carrots and celeries, and sauté until tender.
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Add the stock, just enough to cover the vegetables and simmer for 6 minutes.
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Add the tofu and simmer for 3 minutes.
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Stir in the cooked shrimps.
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Add black pepper, and then add a tiny bit of sesame oil into the soup.
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Ladle into bowls and serve hot.
Nutritional values
- Amount per Serving
Nutritional values | Amount per Serving |
---|---|
Energy (kcal) | 201.89 kcal |
Protein (g) | 17.75 g |
Sugar (g) | 3.32 g |
Fat (g) | 10.96 g |
Fibre (g) | 2.2 g |