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Pad Thai Soup

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Pad Thai Soup

Pad Thai Soup

A tasty shrimp noodle soup inspired by the flavours of pad Thai.
Ingredients

– Prep Time: 5 minutes Cook Time: 25 minutes.
– Total Time: 30 minutes Servings: 4.
– 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.

Instructions

Step 1: 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.
Step 2: Meanwhile, prepare the remaining ingredients.
Step 3: Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms to the broth and simmer for 10 minutes.
Step 4: Meanwhile cook the noodles as directed and divide between 4 bowls.
Step 5: Add the shrimp to the soup and simmer until cooked, about 3 minutes.
Step 6: Pour the eggs into the soup in a thin stream while stirring/swirling the soup.
Step 7: Add the bean sprouts and remove from heat.
Step 8: Ladle the soup over the noodles and garnish with green onions, chopped peanuts and cilantro.

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