Lemon Basil Shrimp and Tofu Soup
🇨🇳 China
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 cups chicken stock
- 1 lemon, zested and juiced
- 4 dried red chilies (or 1/2 tsp red pepper flakes or 1/4 tsp cayenne)
- 1 tbsp soy sauce
- 1 star anise
- 12 oz firm tofu, cut into 1/2-inch cubes
- 1 can sliced water chestnuts, drained
- 1 can shredded bamboo shoots, drained
- 3/4 oz fresh basil, torn
Steps
- Peel the lemon zest with a vegetable peeler, avoiding the white pith. Juice the lemon and set both zest and juice aside.
- In a large stock pot, combine chicken stock, soy sauce, star anise, red pepper flakes, and lemon zest.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Strain out and discard the aromatics, keeping the broth on low heat.
- Add tofu, water chestnuts, and bamboo shoots; simmer for 5 minutes so the tofu absorbs the flavors.
- Add shrimp and basil, and cook gently for a few minutes until shrimp turns pink.
- Stir in the reserved lemon juice, season with salt to taste, and serve hot.
Source: silkroadrecipes.com