chinese shrimp and tofu soup

Directions :

1. Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.