Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined) 20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan. Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much. Overcooked shrimps can be tough, rubbery and dry. Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer. If you want here you mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the so