I am a totally addicted to Pad Thai, a super tasty stir-fried noodle dish, so when I came across the idea of a pad Thai soup on Domestic Fits I just had to make my own! At its base pad Thai contains rice, noodles that are stir-fried with an egg, meat commonly shrimp and/or chicken and bean sprouts and it is garnished with cilantro, peanuts, green onions and lime juice. Pad Thai gets it flavour from a tasty sauce that is made with tamarind, fish sauce, sugar and chilies creating an amazing balance of sour, salty, sweet and spicy! With these things in mind I started the soup off with chicken broth that I simmered with the shrimps shells to impart their flavour to it. I then added all of the ingredients from the pad Thai sauce, the tamarind, fish sauce, sugar and chilies, to form a tasty broth for the soup. Next up I added some shiitake mushrooms which are also good in pad Thai along with the noodles and bean sprouts to fill out the soup. That left the egg which is great in fried rice or fried noodle dishes like pad Thai and since I love the texture that an egg adds to egg drop soup I decided to add the egg in that fashion. With the soup done, all that was left was to garnish it with cilantro, peanuts, chilies, lime juice and optionally some fried shallots and enjoy it!
This is one really tasty soup and perfectly satisfying on a cold winter day like today!
Pad Thai Soup
A tasty shrimp noodle soup inspired by the flavours of pad Thai.
- 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
- 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.
- Meanwhile, prepare the remaining ingredients.
- Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms to the broth and simmer for 10 minutes.
- Meanwhile cook the noodles as directed and divide between 4 bowls.
- Add the shrimp to the soup and simmer until cooked, about 3 minutes.
- Pour the eggs into the soup in a thin stream while stirring/swirling the soup.
- Add the bean sprouts and remove from heat.
- Ladle the soup over the noodles and garnish with green onions, chopped peanuts and cilantro.
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What a great spin on pad thai. I, too, am addicted to the flavors! Thanks for sharing 🙂
This looks so good!. I wonder if there is a way that you could put the nutritional value of each recipe.
This sounds like it would be much healthier than regular Pad Thai too. I can't wait to try this version!
tijuana (po man meals) says
i would give anything to have a bowl of this right now! i love pad thai. genius idea to make it a soup. definitely making this!
Rosa's Yummy Yums says
That looks really good! Thai soups are wonderful and ever so flavorful.
It's like a thai version of chicken noodle soup! And who wouldn't love that?
Thanks for posting; looks great! I will make this Pad Thai soup today as it is 13 degrees here in PA (and I have a newly diagnosed gluten free daughter)! Yeahhhhh for rice noodles!
Little Kitchie says
I love Pad Thai! Great idea to make it into a soup!
Oh boy, I could devour this bowl of soup!
Rocky Mountain Woman says
I am also addicted to Pad Thai! I will definitely try this one…
I love your page. The Pad Thai is one of my ultimate favorite soups. I was wondering if you have a link to find the beautiful white bowls that the soup is in. Thanks Chef Sybil
[email protected] is How I Cook says
I am loving the sound of this! You have been on a Thai Roll! And I'm loving that, too!
Julie @ Table for Two says
I love everything about this!!
Natalie @ In Natalie's Shoes says
OMG this sounds amazing!
Jenn @ The Noshing Bride says
Interesting take on Pad Thai! I'll have to try this one out!
Totally craving this for dinner tonight!! Gorgeous as always Kevin!
Marian (Sweetopia) says
Pad Thai has got to be one of my favorite dishes and I've never tried it in soup version – so creative, Kevin! Need to try!
Subhie Arun says
love ur space v much….i had try ur quesdilla…it was great!….happy to follow u!
A SPICY PERSPECTIVE says
What a stunning bowl of goodness!
I need this soup after skiing today!
Heather Christo says
This is seriously amazing Kevin. I could eat this for breakfast right now.
Heather Christo: I was eating the leftovers for breakfast! 🙂
Hate to say it, but ditch the fish sauce! I added it to the sweet smelling broth that was brewing and it ruined it all and made me gag!
Anonymous: If you are not a fan of fish sauce, you can replace it with soy sauce.
Minnesota Mo says
I made this for dinner last night, almost exactly as written. The only change I made was soy sauce for fish sauce (we have a fish allergy in our house). My family thought it was wonderful!! I put chicken in the bowl with the allergy and shrimp in the others, some fresh squeezed lime and a squirt of siracha. I will defiantly make this again! Thank you for sharing. I'm having the small amount of leftovers for breakfast as I write this, it's even better today!
Minnesota Mo: I am glad that you and your family enjoyed it! Soy sauce is a great substitute for the fish sauce!
Just made this – holy shizz is this delicious! Perfect amount of spice. Thanks Kevin! I'll give you some link love later this week. 😀
This is such a delicious soup to have year-round, but especially in the fall and winter! I find myself craving this all the time, and at one point, made it so much I had memorized the recipe! I also love how customizable it is. I sometimes use more bean sprouts and less or no noodles if I want to cut calories and carbs, and I've added chicken breast instead of shrimp, and have often added more veggies to bulk it up. I've even made extra of it so I can just add some noodles and stick it in the microwave to take to work as lunch all week long. (As long as the noodles are kept separate, it tastes just as good or sometimes better after the flavors have melted together more.) This is definitely a recipe I'm going to be using for a long time to come. Thank you Kevin for this amazing and delicious soup!
Anonymous: I am glad that you like it! This is definitely one of my favourites! Speaking of a chicken version of it, I actually just made something similar and I will be sharing it later this week!
Made this tonight for my family — we all thought it was amazing! You never fail to disappoint.
Christine Nelson says
Made this for dinner a few weeks ago and it turned out delicious! I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2016/01/19/pad-thai-inspired-soup/
Christine Nelson: I'm glad you enjoyed it and thanks for sharing!
Sooo much sodium. All from the fish sauce? Fish sauce 3 TB= 4239 mg sodium. Plus some from the chicken broth? It could be that much, i guess. I guess I could sub low sodium soy sauce and low salt chicken stock (homemade) – which would bring it into edible territory for me.But it looks delicious!
lynn: Fish sauce does have a lot of sodium!