Shrimp Pad Thai Soup is a great recipe combining the flavors and ingredients of Pad Thai noodles with chicken noodle soup!
- 2 tablespoons olive oil
- 1 large onion diced
- 1 1/2 cups shredded carrots
- kosher salt, pepper, crushed red pepper flakes
- 6 to 7 cloves garlic minced
- 6 cups chicken broth
- 1 8 ounce jar Pad Thai sauce (Asian section of grocery store)
- 3 tablespoons soy sauce
- 5 to 6 ounces Pad Thai rice noodles broke into inch size pieces
- 1 1/2 cups chopped fresh cilantro
- 3 tablespoons lime juice
- 2 to 3 tablespoons sriracha
- 1 pound medium size shrimp peeled and deveined
- Optional toppings: cilantro, chopped peanuts
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Set a large soup pot over medium heat. Add the olive oil, onion, carrots, kosher salt, pepper, and crushed red pepper flakes. Cook 6 to 7 minutes stirring a few times. Add the garlic and cook another minute.
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Pour in the chicken broth, Pad Thai sauce, and soy sauce. Bring to a boil and reduce the heat to medium low and simmer for 8 to 10 minutes. Add the noodles and simmer 4 to 5 more minutes.
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Add the cilantro, lime juice, sriracha, and shrimp. Simmer 4 to 5 minutes, stirring several times. Taste for seasoning and add more kosher salt, pepper, sriracha, and/or soy sauce if needed.
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Serve with cilantro and/or chopped peanuts of desired.
Note: The noodles will increase in size and soak up the broth the longer it sits.