Pad Thai Soup with Shrimp and Vegetables

Pad Thai Soup with Shrimp and Vegetables is a vibrant, comforting twist on the classic Thai street food favorite. This recipe combines the rich, savory flavors of traditional Pad Thai with the warmth of a soup, making it perfect for cozy dinners or when you crave something light yet satisfying. Using sodium-free chicken stock as the base, this dish is packed with fresh vegetables, succulent shrimp, and the distinctive zing of red curry paste and ginger. It’s a bowl full of bright, bold flavors and textures that come together beautifully in every spoonful. Whether you’re new to Thai cuisine or a seasoned fan, this Pad Thai Soup with Shrimp and Vegetables offers a delicious way to enjoy familiar tastes in a new form.

Why It’s Crowd-Pleasing

This soup hits all the right notes to please a group or family meal. The combination of tender shrimp and crunchy vegetables creates a delightful contrast, while the red curry paste adds a gentle kick that’s never overwhelming. The noodles make it filling without feeling heavy, and the fresh lemon juice brightens each bite. Plus, it’s easy to customize for different tastes or dietary needs. Whether you’re serving it for a casual weeknight dinner or a welcoming meal for friends, this Pad Thai Soup with Shrimp and Vegetables is sure to impress.

Ingredients at a Glance

• 4 cups sodium-free chicken stock
• 2 garlic cloves, minced
• 1 shallot, finely sliced
• 1 medium carrot, finely sliced
• 1 teaspoon red curry paste
• 2 slices bok choy, cut 1 inch thick
• 3 mushrooms, stem removed and thinly sliced
• 7 ounces Pad Thai noodles
• 1 pound shrimp, peeled and deveined
• ½ teaspoon fresh ginger, thinly sliced and grated
• 2 teaspoons sugar
• Juice of 1 lemon
• A handful of scallions, chopped

Tools of the Trade

• Large pot or Dutch oven – for simmering the broth and cooking the soup.
• Sharp knife – to finely slice vegetables and prepare shrimp.
• Cutting board – for prepping all ingredients.
• Measuring spoons and cups – to measure out spices and liquids accurately.
• Colander or strainer – to drain the noodles after cooking.
• Wooden spoon or ladle – for stirring and serving the soup.

Pad Thai Soup with Shrimp and Vegetables: How It’s Done

Step 1: Prepare the Aromatics and Vegetables

Begin by heating a splash of oil in your large pot over medium heat. Add the minced garlic and finely sliced shallots, sautéing until fragrant and translucent – about 2-3 minutes. Stir in the red curry paste, allowing its fragrant spices to bloom in the oil for another minute. This step is crucial to build the base flavor for your soup.

Step 2: Build the Broth

Next, pour in the 4 cups of sodium-free chicken stock and bring it to a gentle simmer. Add the thinly sliced carrots, mushrooms, and bok choy slices to the pot. Let the vegetables cook for about 5 minutes, until they begin to soften but still retain a slight crunch.

Step 3: Noodle and Shrimp Time

While the vegetables simmer, cook the Pad Thai noodles in a separate pot according to package instructions until al dente. Drain and set aside. Add the peeled and deveined shrimp to the simmering soup. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Step 4: Final Flavor Boosts

Stir in the grated ginger, sugar, and fresh lemon juice. These elements balance the savory broth with a touch of sweetness and bright acidity. Add the cooked Pad Thai noodles to the soup pot and mix gently to combine everything evenly.

Step 5: Garnish and Serve

Ladle the steaming soup into bowls and sprinkle generously with chopped scallions. Serve immediately for the best flavor and texture.

Ingredient Swaps & Substitutions

• Chicken stock: Use vegetable broth for a vegetarian version.
• Shrimp: Swap for firm tofu or chicken breast strips if preferred.
• Red curry paste: Substitute with Thai red chili flakes for a milder heat.
• Pad Thai noodles: Rice vermicelli or flat rice noodles work well.
• Bok choy: Use Napa cabbage or spinach for a different leafy green.

Recipe Notes & Chef’s Commentary

• Adjusting the spice level: Red curry paste packs some heat but can be toned down by reducing the amount or balancing with extra sugar or lemon juice.
• Noodle texture: Be careful not to overcook the noodles as they will continue to soften in the broth.
• Freshness is key: Using fresh ginger and lemon juice really elevates the soup’s brightness.
• Protein options: This soup pairs wonderfully with shrimp, but chicken or tofu work just as well for a change.

Prep Ahead & Store

You can prepare the broth and chop vegetables a day in advance to save time. Keep them refrigerated in separate containers. Cook the noodles just before serving to avoid sogginess. Leftovers store well in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to preserve the shrimp’s texture and the noodles’ firmness.

Common Qs About Pad Thai Soup with Shrimp and Vegetables

Can I make this soup gluten-free?

Absolutely! Use gluten-free Pad Thai noodles or rice vermicelli and ensure your red curry paste is gluten-free. Most brands are, but it’s always good to double-check the label.

Is it possible to make this dish vegan?

Yes, simply swap the chicken stock for vegetable broth and replace shrimp with tofu or extra mushrooms. Skip the fish sauce if using any, or replace with soy sauce or tamari.

How do I keep the noodles from getting mushy?

Cook the noodles separately until just al dente and add them to the soup at the very end. Avoid letting them sit in the broth for too long before serving.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before adding to the soup to avoid excess water diluting the broth.

Serve with These

• Shrimp And Tomato Basil Pasta – a light, fresh pasta dish that complements the soup’s flavors.
• Shrimp And Corn Pasta Chowder – for a creamy, indulgent seafood option alongside the soup.
• Steamed jasmine rice – to soak up every last drop of the flavorful broth.
• Fresh lime wedges and chopped peanuts – for added texture and tang.

Final Bite

Pad Thai Soup with Shrimp and Vegetables is a delightful fusion of comforting broth and vibrant Thai-inspired flavors. Each bowl delivers a perfect harmony of spicy, sweet, and tangy notes, enhanced by fresh vegetables and tender shrimp. It’s a versatile recipe that’s easy to adapt and sure to become a favorite in your meal rotation. Whether you’re craving something light or a nourishing dinner, this soup satisfies with every spoonful, inviting you to enjoy the best of Thai cuisine in a warm, inviting bowl.

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