Pad Thai Soup
The ultimate comfort food, this Pad Thai Soup is a delicious blend of shrimp and fresh vegetables in a savory broth. Perfect for a quick weeknight dinner or a cozy meal with friends, it's easy to make and bursting with flavor!
Equipment
- Frying Pan
- Food Processor
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
Ingredients
- 4 cups sodium-free chicken stock
- 2 cloves garlic
- 1 shallots finely sliced
- 1 carrots medium finely sliced
- 1 tsp red curry paste
- 2 slices bok choy sliced 1 inch thick
- 3 mushrooms stem removed and thinly sliced
- 7 ounces Pad Thai noodles
- 1 pound shrimp peeled and deveined
- ½ teaspoon ginger thinly sliced and grated
- ½ teaspoon sugar
- ½ lemon juice
- scallions handful chopped
Instructions
- In a large heavy-bottom pan add the sodium-free chicken stock, shallot, ginger, sugar, and carrot and bring to a simmering boil.
- On a cutting board mash the 2 garlic cloves. Add sea salt and smash the garlic and salt together with the blade of your knife, the flat part of the knife. Continue the process until you have a chunky paste. Add the garlic paste to the chicken stock.
- Add the red curry and the mushrooms.
- Add the Pad Thai noodles and cook for 3 minutes. Add the shrimp and the bok choy and cook until the noodles are cooked.
- Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid mushy noodles.
- Freezing: You can freeze this soup, but it's best to add the noodles fresh when you reheat it.
- Pairing: This soup pairs wonderfully with a fresh salad or spring rolls for a complete meal.
- Vegetable Variations: Feel free to add in other vegetables like bell peppers or snap peas based on your preferences!
- Protein Swap: For a different protein option, try using tofu or chicken.
- Make it Vegan: Replace the shrimp with grilled tofu and use vegetable stock to keep it plant-based.