Shrimp Pad Thai Soup
Pad thai is one of my favorite dishes, but it’s loaded with extra calories. This version is a healthier option but still packs all the flavor of traditional pad thai.
—Julie Merriman, Seattle, WA
Prep: 15 min. • Cook: 30 min. • Makes: 8 servings
- 1 Tbsp. sesame oil
- 2 shallots, thinly sliced
- 1 Thai chili pepper or serrano pepper, seeded and finely chopped
- 1 can (28 oz.) no-salt-added crushed tomatoes
- ¼ cup creamy peanut butter
- 2 Tbsp. reduced-sodium soy sauce or fish sauce
- 6 cups reduced-sodium chicken broth
- 1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined
- 6 oz. uncooked thick rice noodles
- 1 cup bean sprouts
- 4 green onions, sliced
- Chopped peanuts, optional
- Lime wedges
- 1. In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend.
- 2. Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and the noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
1 ⅓ cups: 252 cal., 7g fat (1g sat. fat), 69mg chol., 755mg sod., 31g carb. (5g sugars, 4g fiber), 17g pro. Diabetic exchanges: 2 lean meat, 1 ½ starch, 1 vegetable, 1 fat.
