This shrimp soup combines tender shellfish, soft tofu, and a bright citrus broth scented with basil and warming spices. Light and aromatic, it comes together quickly—perfect for a weeknight when you want flavor without fuss.
This lemon-basil shrimp and tofu soup finds the sweet spot between a light starter and a satisfying main. Because it’s broth-based it won’t feel heavy, yet the shrimp, tofu, and vegetables provide enough body to make a complete meal.
The broth is built on star anise and dried chilies for a gentle warmth. Lemon peel is simmered in the stock to release its essential oils, and lemon juice is added at the end to brighten the whole dish. The result is a balanced bite of savory, subtly spiced, and fresh citrus.
Table of Contents
- For the heat
- Ingredient Notes and Substitutions
- How to Make Shrimp Soup
- Recommended Tools
- Serving Suggestions
- Frequently Asked Questions
- Lemon Basil Shrimp and Tofu Soup Recipe
Shrimp and tofu complement each other here: shrimp cooks fast and lends natural sweetness, while firm tofu absorbs the broth and adds substance. Finish with fresh basil to cut through the warmth with an herbaceous note.
Tip From Kevin
For the heat
I like dried red chilies from Asian or Mexican markets, but you can swap them for 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne if needed.
Ingredient Notes and Substitutions
(See the recipe card below for full ingredient amounts)
- Shrimp: Medium shrimp stay tender and cook quickly. Peel and devein before cooking. If using frozen, thaw completely so they cook evenly.
- Firm Tofu: Holds shape and soaks up the broth. Silken tofu can be used but is more delicate and may require extra care.
- Lemon (zest & juice): Simmer the peel to perfume the broth; add the juice at the end for brightness.
- Chicken Stock: A good-quality stock forms the backbone of the soup—adjust salt later based on its saltiness.
- Soy Sauce: Provides savory depth; adjust to taste.
- Star Anise: Gives a subtle, warming note. Omit if you don’t have it, but it adds depth to the broth.
- Chilies: Use dried chilies, red pepper flakes, or cayenne to control heat.
- Water Chestnuts & Bamboo Shoots: Add texture and a pleasant crunch against the tofu and shrimp.
- Fresh Basil: Torn in at the end for a fresh finish; Thai basil works well if available.
How to Make Shrimp Soup
- Prepare the lemon: Using a vegetable peeler, strip the outer zest from a lemon, avoiding the white pith. Juice the lemon and reserve both peel and juice.
- Build the broth: In a large stockpot combine chicken stock, soy sauce, star anise, chilies, and the lemon peel. Bring to a boil, then reduce to a simmer.
- Infuse: Simmer for about 15 minutes to let the aromatics open. Strain out and discard the solids, then return the clear broth to low heat.
- Add tofu and vegetables: Add the cubed firm tofu, drained water chestnuts, and bamboo shoots. Simmer 4–5 minutes so the tofu soaks up flavor.
- Cook the shrimp: Add the shrimp and torn basil, cook gently until the shrimp turn pink—only a few minutes.
- Finish: Stir in the reserved lemon juice, taste, and adjust seasoning with salt or a touch more soy if needed. Serve hot.
Recommended Tools
- Large stockpot: For simmering the broth and accommodating all ingredients comfortably.
- Vegetable peeler: To remove long strips of lemon peel without the bitter pith.
- Fine mesh strainer: To remove star anise, chilies, and lemon peel for a clean broth.
Serving Suggestions
This soup stands on its own as a light main, but pairs nicely with simple sides for a fuller meal.
- Serve with steamed rice to make it more substantial.
- Pair with a crunchy salad for contrast, or offer small savory sides like scallion pancakes or potstickers.
- Garnish with extra basil or a wedge of lemon for guests to add brightness to their bowls.
Frequently Asked Questions
Choose firm tofu and add it gently to the simmering broth. Stir carefully once it’s in the pot to keep the cubes intact.
It’s best to add ingredients in stages. Let the broth develop flavor first, and add shrimp near the end so they don’t overcook and become rubbery.
Simmering the peel releases aromatic oils for a gentle citrus note. Adding the juice at the end preserves its bright acidity.
Lemon Basil Shrimp and Tofu Soup
Print Recipe
Ingredients
- 1 lb medium shrimp
- 8 cups chicken stock
- 1 lemon (zest and juice)
- 4 dried red chilies (or 1/2 tsp red pepper flakes or 1/4 tsp cayenne)
- 1 tbsp soy sauce
- 1 star anise
- 12 oz firm tofu, drained and cut into 1/2-inch cubes
- 1 can sliced water chestnuts, drained
- 1 can shredded bamboo shoots, drained
- 0.75 oz fresh basil, torn
Instructions
- Use a vegetable peeler to remove the outer zest of the lemon, avoiding the white pith. Juice the lemon and set peel and juice aside.
- In a large stockpot combine chicken stock, soy sauce, star anise, dried chilies, and the lemon peel.
- Bring to a boil, then reduce to a simmer and cook 15 minutes. Strain out the aromatics and return the clear broth to low heat.
- Add the tofu, water chestnuts, and bamboo shoots to the simmering broth and cook 4–5 minutes so the tofu absorbs the flavors.
- Add the shrimp and torn basil. Cook gently until the shrimp turn pink, about 2–4 minutes, then stir in the reserved lemon juice. Adjust salt to taste and serve hot.
Nutrition
Nutrition info is an estimate and should not replace professional advice.
