Pad Thai Soup with Shrimps and Vegetables Recipe

If you’re craving something that’s comforting, flavorful, and easy to whip up, you’re in the right place. I absolutely love this Pad Thai Soup with Shrimps and Vegetables Recipe because it combines all the bright, tangy, and spicy notes of traditional Pad Thai into a warm, soothing bowl of soup. When I first tried this, I was amazed how quick and satisfying it was—perfect for busy weeknights or when you just want something cozy. Stick with me, and you’ll find this recipe not only delicious but foolproof to make at home.

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Ingredients You’ll Need

This Pad Thai Soup with Shrimps and Vegetables Recipe shines because of its simple, fresh ingredients that come together beautifully. I like to share a few tips on picking the right stuff so your dish turns out just right!

• Chicken stock: Using sodium-free stock gives you control over the saltiness so your soup isn’t overpowering.
• Garlic cloves: Fresh garlic is a must; smashing it into a paste releases so much more flavor than chopping.
• Shallots: Finely sliced shallots add a lovely mild onion flavor that melds well with the broth.
• Carrots: Medium finely sliced for a nice bite and natural sweetness.
• Red curry paste: This adds the signature spicy, aromatic kick.
• Bok choy: Slice about an inch thick — it holds its crunch and brightens the dish.
• Mushrooms: Thinly sliced, they soak up the broth’s flavors perfectly.
• Pad Thai noodles: Using the classic rice noodles keeps to the tradition and cooks quickly in the broth.
• Shrimps: Peeled and deveined for easy eating; freshest ones you can find make a big difference.
• Ginger: Just a little grated ginger adds warmth and balance to the garlic.
• Sugar: Balances the acidity and spice with a touch of sweetness.
• Lemon juice: Freshly squeezed for the best brightness to finish the soup.
• Scallions: Chopped as a fresh garnish that packs a mild onion punch.

Variations

I love to make this Pad Thai Soup with Shrimps and Vegetables Recipe my own depending on what I have in the fridge or what my family is craving. It’s so flexible that you can switch up ingredients without losing any of the soul of the dish.

• Vegetarian Variation: Swap the shrimp for tofu or just load it up with more veggies like bell peppers and snap peas. I’ve done this when my friends come over, and nobody misses the meat!
• Mild or Spicy: Adjust the amount of red curry paste to suit your heat tolerance. I learned to start small and add more to taste — it’s easier than trying to fix it after.
• Protein Options: Use chicken or firm white fish in place of shrimp for a different twist. I once tried chicken breast thinly sliced—super yum and just as quick to cook.
• Seasonal Veggies: Feel free to add or substitute with whatever’s in season; zucchini, baby corn, or snow peas work beautifully.

How to Make Pad Thai Soup with Shrimps and Vegetables Recipe

Step 1: Build Your Flavorful Broth Base

Start by pouring your sodium-free chicken stock into a large heavy-bottomed pan. Add finely sliced shallots, grated ginger, sugar, and the carrot slices. Bring this to a simmering boil—this is where your cozy flavors start developing. I like to let those carrots soften just enough to add a little natural sweetness without losing their bit of crunch.

Step 2: Make Your Garlic Paste and Add the Punch

On a cutting board, sprinkle a pinch of sea salt over your garlic cloves. Using the flat side of your knife blade, smash the garlic and salt together until you get a chunky paste. This step, which I discovered by accident, really intensifies the garlic flavor without any harshness. Stir the garlic paste into the simmering broth.

Step 3: Add Red Curry Paste and Mushrooms

Next, spoon in the red curry paste and toss in the thinly sliced mushrooms. The red curry will start to mingle with the garlic broth, building that vibrant Southeast Asian flavor we all crave in Pad Thai. Keep the heat gentle so the mushrooms soften without getting mushy.

Step 4: Cook the Noodles, Shrimps, and Bok Choy

Add the Pad Thai noodles directly into the simmering broth and cook for about 3 minutes. Then add your peeled, deveined shrimps and bok choy slices. Cook everything together until the noodles are tender and the shrimps are pink and firm—it usually just takes a few minutes. I always keep a close eye here because overcooked shrimp turns rubbery fast!

Step 5: Serve with Fresh Garnishes and Lemon

Ladle the soup into bowls, garnish with sliced red chili peppers and a handful of chopped scallions. Then, squeeze fresh lemon juice over each bowl. That bright hit of acidity just wakes everything up and makes you want to dive right in. Trust me, it’s magic!

How to Serve Pad Thai Soup with Shrimps and Vegetables Recipe

Garnishes

I always top my bowl with freshly chopped scallions and thin slices of red chili peppers for a touch of heat and fresh crunch. A squeeze of lemon juice right before serving brightens the whole thing up. If you want, a sprinkle of crushed peanuts or fresh cilantro works well, too—just makes it feel extra special!

Side Dishes

This soup is already packed with veggies and protein, but if you want to add a side, steamed dumplings or a light cucumber salad with a tangy dressing pair beautifully. When I serve this for dinner, my family loves simple jasmine rice on the side to soak up all the broth goodness.

Creative Ways to Present

For gatherings, I like serving this Pad Thai Soup with Shrimps and Vegetables Recipe in rustic bowls with a small platter of garnishes on the side so everyone can customize their own bowls. It’s fun and looks beautiful with the vibrant colors of the chilies and scallions. Sometimes I even serve it in mini soup cups as an appetizer for a fun twist!

Make Ahead and Storage

Storing Leftovers

I store leftover Pad Thai Soup with Shrimps and Vegetables in an airtight container in the fridge for up to 2 days. Because the noodles soak up broth over time, I usually keep the noodles separate if I plan ahead. When I can’t, I add a splash of stock or water when reheating to loosen it back up.

Freezing

I’ve tried freezing the broth mixture without noodles and shrimp, then adding fresh ones after thawing—it works well! The noodles tend to get mushy if frozen, and shrimp can lose texture, so it’s better to freshen those up post-freeze. This trick helps me prep parts of the soup ahead without compromising quality.

Reheating

Reheat gently on the stove over medium heat, adding a little extra stock or water if the soup feels too thick. I toss in fresh scallions right before serving to keep their brightness. Avoid the microwave if possible as it can cook shrimp unevenly and dull the flavors.

FAQs

Final Thoughts

This Pad Thai Soup with Shrimps and Vegetables Recipe has become one of my favorite go-tos whenever I want that perfect balance between comforting and fresh. It’s quick, customizable, and just downright delicious—qualities I always look for in weeknight dinners. Give it a try, and I promise it’ll become a favorite in your kitchen, too. Plus, nothing beats the joy of sharing a steaming bowl of homemade soup with loved ones. So grab your stockpot and let’s make some magic!

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