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🍽️ Vegetable Soup with Shrimp and Tofu

285 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 spring onions
• 100 g peeled shrimp
• 2 tbsp soy sauce
• 1 tsp lemon juice
• 1 large carrot (peeled and sliced)
• 6 broccoli florets
• 6 baby corn (from the can)
• 500 ml chicken broth
• 100 g tofu
• 60 g glass noodles
• 6 wonton wrappers (frozen)
• 1 tbsp sesame oil
• 1 packet crab chips

Instructions

1. 1. Peel the garlic and slice it thinly.
2. 2. Clean the spring onions and slice them into thin rings.
3. 3. Drizzle the shrimp with one tablespoon of soy sauce and lemon juice.
4. 4. Thoroughly wash the broccoli florets.
5. 5. Drain the corn from the can.
6. 6. Bring the chicken broth to a boil together with the remaining soy sauce.
7. 7. Add the garlic, spring onions, carrots, broccoli, and corn to the broth.
8. 8. Cut the tofu into cubes of about one centimeter.
9. 9. Stir the tofu, wonton fillings, and shrimp into the soup.
10. 10. Let the soup simmer for five minutes.
11. 11. Pour boiling water over the glass noodles to soften them.
12. 12. Remove the noodles and cut them into smaller pieces.
13. 13. Add the prepared noodles to the soup.
14. 14. Serve the hot soup onto pre-warmed plates.
15. 15. Drizzle a little sesame oil over each serving.
16. 16. Serve the soup with krupuk (fried crackers) on the side.
17. 17. Garnish the dish with fresh basil or chopped coriander if desired.

Nutrition per serving

• kcal: 285
• Protein: 23 g · Fett/Fat: 11 g · Carbs: 25 g