Grammy's Kitchen · Pad Thai · Tom Yum Soup (Thai Soup)
One of 136 pad thai recipes we measured
70 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
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Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 300g / 10oz whole prawns / shrimp (with heads and shells on (Note 7)) |
| 710 g | 3 cup (750 ml) water |
| 120 g | 1/2 cup (125 ml) chicken stock/broth (, low sodium) |
| 2 stalks of lemongrass (, outer layers peeled(Note 1)) | |
| 1.5 cm / 3/5" piece of galangal (, cut into 4 slices (Note 2)) | |
| 5 kaffir lime leaves (, torn roughly (Note 3)) | |
| 2 Thai or birdseye chillies ((Note 4)) | |
| 9 g | 3 garlic cloves |
| 120 g | 120g / 4oz oyster mushrooms |
| 1 roma tomato (, cut into wedges) | |
| 75 g | 1/2 white onion ((medium sized), cut into wedges about 1 cm thick) |
| 4 g | 1 tsp sugar |
| 51 g | 3 tbsp fish sauce ((Note 5)) |
| 46 g | 3 tbsp lime juice |
| Coriander/cilantro (, for garnish) | |
| 1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6)) | |
| 84 g | 1/3 cup (75 ml) evaporated milk |
Method: 13 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Nagi! This is my first comment on your site and it’s ’cause I couldn’t contain my bliss for this recipe (like all the so so many of yours that I have made). I was privileged to have spent last winter on Koh Samui and there’s a restaurant there called Tom’s Res” — a cook, 5★
“You could day that I'm addicted to this soup! I make this soup so often that I decided to can the broth recently. I'm actually have bowl right now. I'm growing lemongrass and several varieties of basil. Kefir like leaves and galangal are always in my freeze” — a cook, 5★