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Chicken Pad Thai Soup (5 Ingredient Recipe)

Traditionally, stir fried rice noodles with meat, vegetables and a rich sweet and sour sauce would simply be known as Pad Thai, however, we put together a non-authentic recipe which adapts the classic flavours of the widely loved Pad Thai stir fry into a hearty and warming soup meal. The word ‘pad’ actually translates to ‘fried’ in Thai, so a Pad Thai Soup wouldn’t necessarily make sense in Thailand, however, there is an element of lightly frying the chicken at the beginning of this recipe. 

The creamy and comforting flavours in this soup are largely credited to the use of XO’s Instant Pad Thai Paste, which is great for saving time and money on individual ingredients typically used to bring out the taste of an authentic Pad Thai. This paste was also key to ensuring the recipe stays within the 5 ingredient limit for simplicity. While this recipe uses shredded chicken just like the stir fried version, this Pad Thai Soup works well with prawns instead - we encourage you to try the recipe with options and discover what you prefer! 



Optional: Swap the shredded chicken for cooked shrimp.


  1. Begin by cooking the rice noodles according to package instructions, drain and set aside.
  2. Follow by adding cooking oil into the saucepan along with the shredded chicken and lightly frying until the chicken is more golden in colour. Once golden, remove some of the chicken from the pan and set aside.
  3. Next add in the pad Thai paste and chicken broth, stirring until well combined. Leave to simmer for 5 minutes then add the cooked rice noodles, stir together, turn the heat off and leave for another 2 minutes.
  4. Finally, serve the Pad Thai noodle soup into a desired bowl, top with extra chicken pieces, spring onions and enjoy!

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