Print Recipe

Pad Thai Soup with Shrimps and Vegetables

Course Fish, Soup
Cuisine The World
Keyword fish, gluten free, mushrooms, Pad Thai, soup, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories 129 kcal


  • 4 cups sodium-free chicken stock 4 cups sodium-free chicken stock
  • 2 garlic 2 garlic cloves
  • 1 shallots 1 finely sliced shallots
  • 1 carrots 1 medium finely sliced carrots
  • 1 tsp red curry paste 1 teaspoon red curry paste
  • 2 slices bok choy 2 sliced 1 inch thick bok choy
  • 3 mushrooms 3 mushrooms, stem removed and thinly sliced
  • 7 ounces Pad Thai noodles 7 ounces (200 grams) package Pad Thai noodles
  • 1 lbs shrimps 1 pound peeled and deveined shrimps
  • 0.5 tsp ginger 1/2 teaspoon thinly sliced and grated ginger
  • 0.5 tsp sugar 1/2 teaspoon sugar
  • 0.5 lemon juice 1/2 of lemon juice
  • scallions handfull chooped scallions
US - Metric


  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 mash, 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.

Nutrition Facts
Pad Thai Soup with Shrimps and Vegetables
Amount Per Serving
Calories 129 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 285mg95%
Sodium 893mg39%
Potassium 187mg5%
Carbohydrates 3g1%
Sugar 1g1%
Protein 23g46%
Vitamin A 2765IU55%
Vitamin C 8mg10%
Calcium 172mg17%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.