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Shrimp Pad Thai Soup
From Statesboro Market2Go
<p>A flavorful soup that uses several locally grown vegetables and fresh wild caught shrimp. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
1 tablespoon Sesame oil
2 Shallots (thinly sliced)
1 Thai chili pepper (seeded & finely chopped)
OR 1 serrano pepper (seeded & finely chopped)
28 ounces Crushed tomatoes
1/4 cup Creamy peanut butter
2 tablespoons Soy sauce
OR fish sauce
6 cups Chicken broth
1 pound Uncooked Shrimp (peeled & deveined)
6 ounces Uncooked thick rice noodles
1 cup Bean sprouts
4 Green onions (sliced)
Additional chopped chili pepper
Step by Step Instructions
- Heat the sesame oil over medium heat in a 6 quart stockpot. Add the shallots & chili pepper of choice and cook stirring for 4 to 6 minutes. Stir in the crushed tomatoes, peanut butter, and either soy or fish sauce. until the mixture is well blended. Add the chicken broth, then bring the mixture to a boil and cook uncovered for 15 minutes.
- Add the shrimp & noodles to the sauce mixture and cook for 4 to 6 minutes.
- Top each serving with bean sprouts, green onion slices, and lime wedges. You can, if desired, also top the servings with chopped peanuts & additional slices of the chili pepper of your choice.
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