This Lemon Basil Shrimp soup is great for a light evening meal. It serves up plenty of flavor from the red pepper flakes, lemon and the fresh basil added at the end is amazing. The aroma is wonderful and visually it is a beautiful dish. Initially I was introduced to this soup from a friend and she served it just with the tofu. I wanted to make this a little more of a main course and have since always added the shrimp.
This Lemon Basil Shrimp soup is great for a light evening meal. It serves up plenty of flavor from the red pepper flakes, lemon and the fresh basil added to the succulent shrimp, firm tofu and water chestnuts. The aroma is wonderful and visually it is a beautiful dish.
- 8 cups chicken stock
- 1 lemon
- 1 tsp red pepper flakes
- 1 tsp soy sauce
- 1 star anise
- kosher salt and white pepper to taste
- 1 lb shrimp medium size
- 12 oz Extra Firm Tofu
- 1 water chestnuts
- 1 shredded bamboo shoots
- 1 cup fresh basil
- In a large stock pot add the chicken stock, star anise, soy sauce, red pepper flakes and the peel of the lemon and reserve the lemon juice and set aside.
- Bring to a boil, then lower to simmer for 10 minutes. Strain the aromatics from the broth and discard. Put the broth back in the stockpot and keep on low.
- Drain and cube the tofu. Drain the water chestnuts and bamboo shoots as well. Add to the simmering pot and cook for 5 minutes. The tofu will absorb the flavors of the spices and lemon.
- Add the cleaned shrimp and fresh torn basil. Stir to cook gently for several minutes, shrimp should turn pink and then add the reserved lemon juice. Season to taste and serve hot.