Description

Experience a burst of flavor with Lemon Basil Shrimp and Tofu Soup! This dish highlights succulent shrimp and silky tofu simmered in a fragrant broth, perfect for a quick and healthy dinner.

Ingredients

Scale

1 lb shrimp medium size
8 cups chicken stock
1 lemon
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 drained and cut into 1/2-inch cubes
1 sliced water chestnuts drained
1 shredded bamboo shoots drained
.75 oz fresh basil torn into pieces

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Instructions

Peel the outer zest of the lemon, avoiding the white part, and juice the lemon. Set both aside.
In a large stock pot, combine the chicken stock, soy sauce, star anise, red pepper flakes, and lemon peel.
Bring the mixture to a boil, then reduce to a simmer for 15 minutes. Strain out the aromatics and keep the broth warm.
Add the tofu, water chestnuts, and bamboo shoots to the pot; cook for 5 minutes to allow the tofu to absorb flavors.
Introduce the shrimp and basil to the stock. Stir gently for a few minutes until the shrimp turn pink, then add the reserved lemon juice. Season with salt if necessary, and serve hot.

Notes

Feel free to adjust the level of spiciness by varying the amount of red chilies used.
Make sure to drain the tofu, as excess moisture can dilute the flavor of the soup.
This soup can be made ahead of time and reheated; the flavors will deepen.

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 1g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 24g
Cholesterol: 140mg