Print Recipe
5 from 1 vote

Lemon Basil Shrimp Soup

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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Soup
Cuisine: Chinese
Keyword: 30 minute meal, lemon and basil shrimp, shrimp soup
Servings: 4 servings
Calories: 352kcal
Author: Kevin Is Cooking


  • 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.


Calories: 352kcal | Carbohydrates: 22g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 300mg | Sodium: 1051mg | Potassium: 824mg | Fiber: 1g | Sugar: 9g | Vitamin A: 480IU | Vitamin C: 21mg | Calcium: 224mg | Iron: 4.8mg