Shrimp Pad Thai Soup
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington.
Ingredients
- 1 tablespoon sesame oil
- 2 shallots, thinly sliced
- 1 Thai chili pepper or serrano pepper, seeded and finely chopped
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce or fish sauce
- 6 cups reduced-sodium chicken broth
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 6 ounces uncooked thick rice noodles
- 1 cup bean sprouts
- 4 green onions, sliced
- Optional: Chopped peanuts and additional chopped chili pepper
- Lime wedges
Reviews
I felt that the other review for this recipe was very harsh. Anyone who's made pad thai at home knows that no matter how hard you try, it's very difficult to come close to what you get in a restaurant for this dish. True, it's not a perfect match by any means. However, I think it's a creative take on a wonderful classic and simple enough to enjoy any time. I added a couple of scrambled eggs to the recipe and if I make it again, I'll probably half the crushed tomatoes and liquid overall. Still, I really enjoyed this. Thanks for sharing!
This soup is nowhere near the taste of a traditional pad thai. Pad thai is a dish that is full of flavor and this lacks that. This should be more appropriately called “shrimp spaghetti”. While it was not what I wanted, it simply needs to be named differently to be more likeable. The recipe also lacks flavor. I’d be interested in a remake because despite buying all the ingredients, it just didn’t live up to the description.