Shrimp Pad Thai Soup
Total TimePrep: 15 min. Cook: 30 min.
Makes8 servings (2-3/4 quarts)
- 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, 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.
Nutrition Facts1-1/3 cups: 252 calories, 7g fat (1g saturated fat), 69mg cholesterol, 755mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Dec 20, 2019
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.