Wednesday, January 22, 2014

Pad Thai Soup

I am a huge fan of all things Pad Thai related. When I stumbled across this recipe on Pinterest, I knew I had to make it. Thankfully, I found all the ingredients at Publix. This is the perfect soup for these cold nights. Make it tonight!

Pad Thai Soup   Adapted from Closet Cooking

  • 6 cups chicken broth
  • 1/2 pound shrimp, shelled and deviened
  • 1 large shallot, finely diced
  • 2 cloves garlic, chopped
  • 1/4 cup lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 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. Bring the broth to a boil in a large sauce pan while preparing the remaining ingredients.
  2. Add the shallot, garlic, lime juice, fish sauce, sugar, Sriracha and mushrooms to the broth and simmer for 10 minutes.
  3. Meanwhile cook the noodles as directed and divide between 4 bowls.
  4. Add the shrimp to the soup and simmer until cooked, about 3 minutes.
  5. Pour the eggs into the soup in a thin stream while stirring the soup.
  6. Add the bean sprouts and remove from heat.
  7. Ladle the soup over the noodles and garnish with green onions, extra bean sprouts, and Sriracha.
Option: You can also garnish the soup with chopped peanuts and cilantro. Enjoy!

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