Soup finds a welcome place on my meal schedule. Hot weather hasn't stopped me from making soups and stews but cool weather makes my soup obsession slightly more acceptable. Asians soups are among my favourite variety so when I found a Pad Thai soup recipe, it immediately made it's way to my grocery list.
To make Pad Thai Soup you'll need:
- 3 Tbsp oil
- 2 cloves garlic, minced
- 1 egg
- 1 cup chicken, cubed, or tofu
- 1 cup cabbage, thinly sliced
- 4 cups veg/chicken broth
- 4 oz Pad Thai rice noodles
- 3 Tbsp soy sauce
- 1/4 tsp sriracha
- 1 Tbsp fish sauce
- 1/4 cup roasted peanuts, crushed
- handful green onions
- sprinkle red pepper flakes
If you don't have sriracha chili sauce, additional red pepper flakes may be substituted. Sorry, I had my sauce hand delivered to my door via parents. I haven't seen any in Grenada.
What to do:
In large pot, heat oil then add garlic. Before garlic browns, add egg and cook until softly scrambled.
|A "softly scrambled" egg|
Add chicken broth then add noodles, soy sauce, sriracha, fish sauce, and peanuts.
(You may need to hand crush the peanuts)
|Creatively crushing peanuts|
Cook until noodles are softened, about 3 minutes.
Hint: it's a ton easier to pull noodles out with a pasta spoon than a ladle. Just sayin'
I'm a first time Pad Thai soup maker and I only needed 30 minutes to make this delicious meal. Definitely a pleasant surprise. My husband added more sriracha for additional heat but I was satisfied with my fire index. The soup is authentically asian but has a gentle, light taste to it. Pad Thai soup may be replacing traditional chicken noodle soup, even on sick days. It's that great.
Credit belongs here, with a few changes of my own. :)
I hope you enjoy a cool-ish weather kinda soup. I'm now going to work on hiding the leftovers from Justin.