Pad Thai Soup with Shrimps and vegetables
Giangi's Kitchen
Giangi's Kitchen

Pad Thai Soup with Shrimps and vegetables

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  • 4 cups chicken stock sodium free
  • 2 garlic cloves
  • 1 shallot finely sliced
  • 1 medium carrot finely sliced
  • 1 teaspoon red curry paste
  • 2 bok choy, sliced 1 inch thick
  • 3 mushrooms, steam removed and thinly sliced
  • 7 ounces (200 grams) package of Pad Thai Noodles
  • 1 pound shrimps, peeled and deveined
  • 1/2 teaspoon fresh ginger thinly sliced and chopped
  • 1/2 teaspoon sugar
  • sea salt
  • 1/2 of a lemon juiced
  • fresh red chili pepper sliced thin (optional)
  • handful of chopped scallion (optional)


    1. In a large heavy bottom pan add the chicken stock, shallot, ginger, sugar, carrot and bring to a simmering boil.

    2. On a cutting board smash the 2 garlic cloves add sea salt and smash the garlic and salt together with the blade of your knife, the flat part of the knife. Continue the process until you have a chunky paste. Add the garlic paste to the chicken stock.

    3. Add the red curry and the mushrooms.

    4. Add the Pad Thai noodles and cook for 3 minutes. Add the shrimps and the bok choy and cook until the noodles are cooked.

    5. Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.


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