Pad thai is one of my favorite foods, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional pad thai. —Julie Merriman, Seattle, Washington.
Featured In: 50 Best Comfort Foods from Around the World
- 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
- Chopped peanuts and additional chopped Thai chili pepper, optional
- Lime wedges
- In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend.
- Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges. Yield: 8 servings (2-3/4 quarts).
Originally published as Shrimp Pad Thai Soup in Healthy Cooking Annual Recipes Annual 2016, p28
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