Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

20m
Prep Time
30m
Cook Time
50m
Ready In


"A Cambodian recipe. This is considered a holiday soup by some, served at Cambodian New Year."

Original is 4 servings

Nutritional

  • Serving Size: 1 (1160.2 g)
  • Calories 742.5
  • Total Fat - 15.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 228 mg
  • Sodium - 2445.2 mg
  • Total Carbohydrate - 112.8 g
  • Dietary Fiber - 4.8 g
  • Sugars - 12.3 g
  • Protein - 33.6 g
  • Calcium - 297.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Put 8 cups water in a large pot and bring to a boil. Add noodles and cook until tender. Pour cooked noodles into a colander to drain, and rinse with cold water. Drain and set aside.

Step 2

In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.

Step 3

Heat oil in a soup pot over medium-high heat. Add garlic and onion and saute until onion begins to soften, stirring often. Do not let garlic burn.

Step 4

Add coconut milk and 2 cups of water; stir well.

Step 5

Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.

Step 6

In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.

Step 7

Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles and vegies and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to buy fresh shrimp for this recipe, as the flavor and texture will be much better.
  • If you don't have Gulin Rice Vermicelli, you can use any other type of thin rice noodles.

  • Substitute the Gulin Rice vermicelli for soba noodles. This substitution adds a more nutty flavor to the soup and provides a different texture.
  • Substitute the shrimp for tofu. This substitution makes the soup vegan and adds a more filling texture to the soup.

Vegetarian Version Replace the shrimp with 2 cups of diced tofu and omit the fish sauce. Substitute vegetable broth for the water and use 1 tablespoon of miso paste instead of the curry powder.



Coconut Rice: This fragrant and flavorful side dish is the perfect accompaniment to the Shrimp Curry Noodle Soup. The combination of the creamy coconut milk and the light and fluffy rice complements the flavors of the soup perfectly.


Spicy Mango Salad: This colorful and refreshing salad is the perfect complement to the Shrimp Curry Noodle Soup. The tartness of the mangoes and the spiciness of the chili peppers balance the flavors of the soup, while the freshness of the herbs and vegetables provide a light and crunchy contrast.




FAQ

Q: How much curry powder should I use?

A: For this recipe, use 2 tablespoons of curry powder. You can adjust the amount to suit your taste.



Q: How long should I cook the curry?

A: Cook the curry for about 20 minutes, stirring occasionally. You can cook it for longer if you prefer a thicker sauce.

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Fun facts:

This Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe is believed to have been around since the 13th century, when the Khmer Empire was at its peak. In fact, the soup is believed to have been a favorite of the famous Khmer King, Jayavarman VII.

The soup is also a favorite of the Cambodian Royal Family, and it is traditionally served at the Cambodian New Year celebration. This celebration is also known as Chol Chnam Thmey, and is celebrated by families in Cambodia and around the world.