Instructions

• Prepare the ingredients: peel and smash 2 garlic cloves into a chunky paste using the flat side of a knife; thinly slice and grate ½ teaspoon ginger; finely slice 1 shallot; thinly slice 1 medium carrot; remove stems from 3 mushrooms and thinly slice them; slice the bok choy into 1‑inch‑thick pieces; measure 4 cups sodium-free chicken stock, 1 teaspoon red curry paste, ½ teaspoon sugar, 7 ounces Pad Thai noodles, 1 pound shrimps (peeled and deveined), juice of ½ lemon, and a handful of chopped scallions.
• In a large heavy-bottom pan, combine 4 cups sodium-free chicken stock, the sliced shallot, the prepared ½ teaspoon ginger, ½ teaspoon sugar, and the sliced carrot. Bring the mixture to a simmer over medium heat.
• Add the smashed garlic paste to the simmering stock and stir once to combine; let simmer about 30 seconds.
• Stir in 1 teaspoon red curry paste and add the sliced mushrooms. Simmer for 1–2 minutes to meld flavors.
• Add 7 ounces Pad Thai noodles to the pan, push them gently into the liquid so they are submerged, and cook for 3 minutes, stirring occasionally to separate the noodles.
• Add 1 pound shrimps (peeled and deveined) and the sliced bok choy to the pan. Cook until the noodles are tender and the shrimp are opaque and cooked through, about 2–4 minutes.
• Remove the pan from the heat and squeeze the juice of ½ lemon into the soup.
• Divide the soup among bowls and garnish each serving with a handful of chopped scallions. Serve immediately.