Description
This vibrant Pad Thai Soup with Shrimps and Vegetables combines the beloved flavors of traditional Pad Thai with the comforting warmth of a soup. Featuring a rich chicken stock infused with garlic, ginger, red curry paste, and fresh vegetables, this dish is quick to prepare and perfect for a cozy meal. The addition of succulent shrimps and tender Pad Thai noodles creates a satisfying and flavorful bowl that is both light and nourishing.
Ingredients
Scale
Soup Base
- 4 cups sodium-free chicken stock
- 2 garlic cloves
- 1 shallot, finely sliced
- ½ teaspoon ginger, thinly sliced and grated
- ½ teaspoon sugar
Vegetables
- 1 medium carrot, finely sliced
- 2 slices bok choy, cut 1 inch thick
- 3 mushrooms, stem removed and thinly sliced
- 0 scallions, handful chopped
Other Ingredients
- 1 tsp red curry paste
- 7 ounces Pad Thai noodles
- 1 pound shrimps, peeled and deveined
- ½ lemon, juice only
Instructions
- Prepare the soup base: In a large heavy-bottomed pan, combine the chicken stock, finely sliced shallot, sliced and grated ginger, sugar, and finely sliced carrot. Bring the mixture to a simmering boil over medium heat to develop the flavors.
- Create garlic paste: On a cutting board, sprinkle sea salt over two garlic cloves and smash them with the flat side of a knife blade repeatedly until a chunky garlic paste forms. Add this paste to the simmering chicken stock to infuse its aroma into the soup.
- Add curry and mushrooms: Stir in the red curry paste and thinly sliced mushrooms into the soup base, allowing them to cook and blend their flavors for a few minutes.
- Cook noodles: Add the Pad Thai noodles to the soup and let them cook for approximately 3 minutes or until they begin to soften.
- Add shrimps and bok choy: Toss in the peeled and deveined shrimps along with the sliced bok choy. Continue cooking until the noodles are fully cooked and the shrimps turn pink and opaque.
- Serve and garnish: Ladle the soup into bowls, garnish generously with chopped scallions and red chili pepper slices if desired. Squeeze fresh lemon juice over each serving to add a bright, tangy finish.
Notes
- Pad Thai Soup is incredibly versatile and can be adjusted based on available vegetables or protein preferences.
- The garlic paste enhances the soup’s depth of flavor and adds a subtle pungency that balances well with the red curry paste.
- Use sodium-free chicken stock to better control the salt level in the dish.
- For a vegetarian variation, substitute shrimps with firm tofu and use vegetable stock instead of chicken stock.
- This soup is perfect for cold days to provide a comforting yet light meal option.
Nutrition
- Serving Size: 1 serving
- Calories: 129 kcal
- Sugar: 1 g
- Sodium: 893 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 285 mg
