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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.