Pad Thai Soup with Shrimp and Vegetables
This Pad Thai Soup with Shrimp and Vegetables is a vibrant, comforting twist on classic Thai street food, perfect for cozy dinners packed with bold flavors and fresh ingredients.
Equipment
- Large Pot or Dutch Oven
- Sharp Knife
- Cutting Board
- Measuring spoons and cups
- Colander or strainer
- Wooden spoon or ladle
Ingredients
- 4 cups sodium-free chicken stock
- 2 cloves garlic 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
- 0.5 teaspoon fresh ginger thinly sliced and grated
- 2 teaspoons sugar
- 1 lemon juice juice of 1 lemon
- a handful scallions chopped
Instructions
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.
Build the Broth
- 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.
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.
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.
Garnish and Serve
- Ladle the steaming soup into bowls and sprinkle generously with chopped scallions. Serve immediately for the best flavor and texture.
Notes
- Adjust the spice level by reducing red curry paste or balancing with extra sugar or lemon juice.
- Cook noodles just until al dente to prevent them from becoming mushy in the soup.
- Use fresh ginger and lemon juice to brighten the soup’s flavor.
- Substitute shrimp with tofu or chicken for different protein options.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to preserve texture.