Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)
Created by Mikekey on November 4, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #10967
Ingredients
- 8 cups water
- 1 package (14 ounce) rice noodles (Gulin Rice vermicelli)
- 1/4 pound bean sprouts (washed and drained)
- 1 cucumber (peeled, seeded and julienned)
- 1/4 cup fresh mint, chopped
- 2 tablespoons oil
- 3 garlic cloves, minced
- 1 yellow onion (peeled and chopped)
- 1 can (14 ounce) coconut milk
- 2 cups water
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 teaspoon black pepper
- 1 1/2 pounds shrimp, fresh (peeled and de-veined)
- 1 cup water
- 2 tablespoons cornstarch
How to Make
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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.
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Step 2: In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
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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.
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Step 4: Add coconut milk and 2 cups of water; stir well.
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Step 5: Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
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Step 6: In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
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Step 7: Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles and vegies and serve.
Nutritional Facts
- 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