Shrimp and Tofu Soup
Ingredients
Scale
- 2tbsp canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 250g shrimp, washed
- 3 tbsp hibe/dried shrimp
- 2 cup tofu, diced
- ½ cup chopped chinese parsley [kinchay]
- 1 cup celery, chopped
- 5 cups chicken stock
- or 5 cups water and 2 chicken boullion
Instructions
- Heat oil in a pot.
- Sauté the garlic, onion and tomato in heated oil until onions and tomatoes are wilted.
- Add the hibe/ dried shrimps.
- Pour in chicken stock and bring to a boil
- Add shrimp and simmer until shrimps are cooked.
- Add celery and chinese parsley.
- Give it a little stir and turn off heat.
- Season with salt and pepper to taste.
Find it online: https://www.thepeachkitchen.com/2011/03/shrimp-and-tofu-soup/