Pad Thai Soup from Closet Cooking

A tasty shrimp noodle soup inspired by the flavours of pad Thai.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
  • 6 cups chicken broth
  • 1 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
  • 3 tablespoons palm or brown sugar
  • 2 birds eye chilies, sliced (or chili sauce to taste)
  • 4 ounces shiitake mushrooms, sliced
  • 2 eggs, lightly beaten
  • 1/2 pound rice noodles
  • 2 cups bean sprouts
  • 2 green onions, sliced
  • 1/4 cup peanuts, toasted and coarsely chopped
  • birds eye chilies to taste, sliced
  • cilantro to taste
  • crispy fried shallots to taste
  • lime wedges to taste
  1. 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.
  2. Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms 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/swirling the soup.
  6. Add the bean sprouts and remove from heat.
  7. Ladle the soup over the noodles and garnish with green onions, chopped peanuts, sliced chilies cilantro, crispy fried shallots and lime wedges to taste.