Description
This Pad Thai Soup with Shrimps and Vegetables is a flavorful and comforting twist on traditional Pad Thai, served as a warm, nourishing soup. Combining a savory chicken stock base infused with garlic, ginger, and red curry paste, it features tender shrimps, fresh vegetables like bok choy, mushrooms, and carrots, and authentic Pad Thai noodles. Garnished with scallions, red chili slices, and a hint of lemon juice, this soup is perfect for a cozy meal that balances spice, umami, and freshness.
Ingredients
Scale
Broth and Flavorings
- 4 cups sodium-free chicken stock
- 2 garlic cloves
- 1 shallot, finely sliced
- ½ teaspoon ginger, thinly sliced and grated
- ½ teaspoon sugar
- 1 tsp red curry paste
- ½ lemon juice
Vegetables
- 1 medium carrot, finely sliced
- 2 slices bok choy, sliced 1 inch thick
- 3 mushrooms, stem removed and thinly sliced
- Handful scallions, chopped
Main Ingredients
- 7 ounces Pad Thai noodles
- 1 pound shrimps, peeled and deveined
Instructions
- Prepare the broth: In a large heavy-bottom pan, combine the chicken stock, shallot, ginger, sugar, and carrot. Bring the mixture to a simmering boil over medium heat to develop the flavorful broth base.
- Make garlic paste: On a cutting board, sprinkle sea salt over the 2 garlic cloves. Using the flat side of your knife, smash the garlic and salt together repeatedly until a chunky paste forms. This helps release aromatic oils and enhances flavor.
- Add garlic and spices: Stir the garlic paste into the simmering broth. Then add the red curry paste and mushrooms, stirring well to blend the flavors.
- Cook noodles: Add the Pad Thai noodles to the broth and cook for about 3 minutes until they start to soften but are not fully cooked.
- Add shrimps and bok choy: Add the peeled and deveined shrimps along with the sliced bok choy. Cook further until the noodles are tender and the shrimps are pink and cooked through, about 2-3 minutes more.
- Serve and garnish: Ladle the soup into bowls. Garnish with sliced red chili peppers, chopped scallions, and drizzle lemon juice on top for a fresh, tangy finish.
Notes
- Pad Thai soup is highly versatile: you can swap shrimps for chicken, tofu, or other seafood depending on preference.
- The fresh lemon juice added at the end brightens the soup and balances the spicy flavors.
- Using sodium-free chicken stock allows control over the salt level in the soup, making it healthier.
- This soup is perfect for cold days when a warm, nourishing bowl is comforting.
- Adjust the level of red curry paste to control the spice intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 129 kcal
- Sugar: 1 g
- Sodium: 893 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 285 mg
