Pad Thai Soup with Shrimps and Vegetables

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Author: Giangi Townsend

Pad Thai is so versatile. Nothing is more comforting than a big bowl of warm soup on a cold winter day.

Ingredients

4 cups sodium-free chicken stock
2 garlic, cloves
1 shallots, finely sliced
1 carrots, medium finely sliced
1 tsp red curry paste
2 slices bok choy, sliced 1 inch thick
3 mushrooms, stem removed and thinly sliced
7 ounces Pad Thai noodles,
1 pound shrimps, peeled and deveined
½ teaspoon ginger, 1/2 teaspoon thinly sliced and grated
½ teaspoon sugar
½ lemon juice
scallions, handfull chooped

US - Metric

Instructions

In a large heavy bottom pan add the chicken stock, shallot, ginger, sugar, carrot and bring to a simmering boil.
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.
Add the red curry and the mushrooms.
Add the Pad Thai noodles and cook for 3 minutes. Add the shrimps and the bok choy and cook until the noodles are cooked.
Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.