Pad Thai Soup

Prep Time
Cook Time
Ready In

"This is out of my local grocery store magazine...this is a nice soup-y version of the takeout classic..."

Original recipe yields 4 servings


  • Serving Size: 1 (688.2 g)
  • Calories 568.9
  • Total Fat - 18 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 85.8 mg
  • Sodium - 1483.8 mg
  • Total Carbohydrate - 74.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 13.3 g
  • Protein - 25.9 g
  • Calcium - 74.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.3 mg

Step 1

In Dutch oven over medium heat, heat 1 tablespoon oil, add shallot and cook until soft, about 5 minutes. Add serrano chili, garlic and ginger, and cook until fragrant, about 1 minute. Add stock, then stir in fish sauce and brown sugar. Simmer, covered, 10 minutes.

Step 2

In large non stick skillet over medium-high heat, heat remaining tablespoon oil until smoking. Add shrimp and cook until starting to brown on one side, about 2 minutes. Flip, and continue cooking, about 1 minute more, until they are cooked through . Transfer to plate.

Step 3

Divide broth and noodles evenly among 4 serving bowls and add 3 shrimp to each bowl. Garnish with bean sprouts, peanuts, fresno slices and cilantro, serve with lime wedges. Enjoy, refrigerating any leftovers.

Tips & Variations

No special items needed.



We love Pad Thai and this soup was a fun, delicious version of it. Made as written with the exception of combining everything in the soup pot before serving. It was great with a touch of sriracha on top, too. Thank you!

review by:
(20 Nov 2021)