Pad Thai Soup

barbara lentz


I love Thai food and I love great soup. This fits the bill for both.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 8 c
    chicken stock
  • 1/2 lb
    shrimp shelled and deviened shells reserved
  • 1 large
    shallot minced
  • 4 clove
    garlic minced
  • 1/4 c
    each lime juice, fish sauce, brown sugar
  • 1 Tbsp
    sriracha sauce
  • 4 oz
    shiitake mushrooms sliced
  • 2 large
    eggs beaten
  • 6 oz
    rice noodles
  • 2 c
    bean sprouts
  • 2
    green onions chopped
  • 1/4 c
  • 1/4 c
    cilantro minced

How to Make Pad Thai Soup


  1. Bring the stock and shrimp shells to a boil in a large pan. reduce the heat and simmer covered for 10 minutes. Strain the solids from the stock and return to heat.
  2. Add shallot, garlic, lime juice, fish sauce,brown sugar, sriracha sauce and mushrooms to broth. Simmer 10 minutes
  3. Cook noodles as directed. Add noodles to soup. Drizzle in the beaten eggs in a steady stream while stirring soup. Add the shrimp and cook 2 minutes. Remove from heat and add the bean sprouts, green onions, peanuts, and cilantro.

Printable Recipe Card

About Pad Thai Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Thai

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