Pad Thai Soup Recipe
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This delicious Pad Thai Soup takes all the flavors you love in Pad Thai and puts them into a tummy-warming soup the whole family will love.
I have had Pad Thai once in my life. I worked at a hotel restaurant running food for room service. The restaurant (and the hotel) were brand new and they were still testing out a few new dishes on a regular basis. When they did, the staff got to taste them, and one of them was Pad Thai.
I have never forgotten how good it was. The only reason I didn’t eat it there again was because they were charging an obscene amount for a plateful. I can tell you that hotel workers do not earn a lot of money. So the Pad Thai quickly became a distant memory, albeit a delicious one.
Recently, I ran across some brown rice pad thai noodles at Whole Foods. I couldn’t believe my luck! So I grabbed a box and went straight home and got to work. But I knew that Mini Chef wanted soup for dinner, so I had to compromise by making Pad Thai Soup. It was scrumptious!
I think it was a bit salty for Mini Chef’s palate, but my palate did just fine. It is a bit high in sodium, but there is really no way around that that I could find. I just balanced it out with my sodium intake for the rest of the day and did just fine. I’ll post photos of the noodle and fish sauce brands I found that were clean. See below the recipe.
Brands I Used
Please note, I was not compensated to mention these brands. They were simply the items I found at the store and used.
More Healthy Thai-Inspired Recipes
Pad Thai Soup Recipe Card
Pad Thai Soup Recipe
- 8 oz, package brown rice pad thai noodles (cooked separately to package directions)
- 6 cups chicken broth
- 1 tbsp. garlic powder
- 1 tbsp. coconut aminos (or low sodium soy sauce)
- 1 tbsp. fish sauce
- 1 tbsp. fresh lime juice
- 2 medium shiitake mushrooms (sliced very thin)
- 5 drops pure liquid stevia (or a pinch of any sweetener you prefer)
- 2 cups cooked, shredded chicken breast
- 1 cup unsalted peanuts
- 1 large green onion (green only, thinly sliced for garnish)
- Combine the broth, garlic powder, coconut aminos or soy sauce, fish sauce, lime juice, mushrooms, and stevia (if using) in a medium to large soup pot and bring to a boil.
- Once the mushrooms are soft and cooked, add the chicken and boil until it's warmed through.
- Just before removing the pot from the heat, stir in the peanuts and allow to boil for 30-60 seconds.
- Ladle some cooked noodles into the bowl, then the soup and top with green onion.
Thank you soooo much for pad thai in a bowl….thought it was ‘forever in my past’ life as my eating and health has changed!! only need to add scallions, rice noodles to shopping iist! Cold and wet in the Rockies makes it a great day for soup!!
Savvy – Fantastic! I hope you enjoy it! 😀
I bet my husband would love this recipe. He loves Thai food.
I am dying to try this. I printed it off! 🙂
Kelly – I hope you enjoy it! 🙂
How can I pin your recipes onto my good recipes board at Pinterest ?
Noreen – You can either install their pin it button into your browser toolbar, or you can hover over the image that pops up over my images when you do. I think the issue you are having is that it takes a few moments for the button to pop up. I’m currently looking for a new option and hope to have that up soon.