Shrimp Pad Thai Soup - joe-possum/recipes GitHub Wiki
Ingredients
Base
- 1 tablespoon sesame oil
- 2 shallots, thinly sliced
- 1 Thai chili pepper or serrano pepper, seeded and finely chopped
- 2x 15 oz can crushed tomatoes
- 2½ oz (¼ cup) creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce or fish sauce
- 48 oz chicken stock
Body
- 1 pound uncooked large shrimp (31-40 per pound), peeled and deveined
- 7 ounces uncooked thick rice noodles
Garnish
- 1 cup Mung bean sprouts
- 4 scallions, sliced
- Optional: Chopped peanuts and additional chopped chili pepper
- Lime wedges
Procedure
Mix stock and heat.
In a 6-qt. stockpot, sauté shallots and chili pepper. 4-6 minutes or until tender.
Add crushed tomatoes, peanut butter and soy sauce.
Add stock. Bring to a boil; cook, 15 minutes to allow flavors to blend.
Add noodles. Cook for 2 minutes to soften.
Add shrimp. Cook 5 minutes longer after returning to boil.
Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.