Ah pad thai, one of our favorites recipes. It’s one of the few things that we always order at restaurants regardless of what else is on the menu. At its core, pad thai is one of the best dishes that can be eaten pretty much any time and is one that everyone is familiar with, but the idea of pad thai soup is one that gets us all excited. So if you’re like us and can’t get enough, but are willing to experiment a bit- this pad thai soup recipe is for you.
Pad Thai Soup Recipe
- 6 cups chicken broth
- 1/2 pound shrimp, shelled and deviened, shells reserved
- 1 large shallot, finely diced
- 2 cloves garlic, chopped
- 1 tablespoon tamarind concentrate or 1/4 cup lime juice
- 3 tablespoons fish sauce or soy sauce
- 3 tablespoons palm sugar or brown sugar
- 2 birds eye chilies, sliced (or chili sauce such as sriracha to taste)
- 4 ounces shiitake mushrooms, sliced
- 2 eggs, lightly beaten
- 6 ounces rice noodles
- 2 cups bean sprouts
- 2 green onions, sliced
- 1/4 cup peanuts, toasted and coarsely chopped
- 2 tablespoons cilantro
- Bring the broth and shrimp shells to a boil in a large sauce pan, reduce the heat, simmer covered for 10 minutes and strain the solids from the broth and return to heat.
- Meanwhile, prepare the remaining ingredients.
- Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms to the broth and simmer for 10 minutes.
- Meanwhile cook the noodles as directed and divide between 4 bowls.
- Add the shrimp to the soup and simmer until cooked, about 3 minutes.
- Pour the eggs into the soup in a thin stream while stirring/swirling the soup.
- Add the bean sprouts and remove from heat.
- Ladle the soup over the noodles and garnish with green onions, chopped peanuts and cilantro.
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