SHRIMP PAD THAI SOUP

Shrimp Pad Thai Soup image

Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
2 shallots, thinly sliced
1 Thai chili pepper or serrano pepper, seeded and finely chopped
1 can (28 ounces) no-salt-added crushed tomatoes
1/4 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce or fish sauce
6 cups reduced-sodium chicken broth
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
6 ounces uncooked thick rice noodles
1 cup bean sprouts
4 green onions, sliced
Optional: Chopped peanuts and additional chopped chili pepper
Lime wedges

Steps:

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., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and 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.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges