Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) Recipe
    Lost? Site Map

    Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

    Shrimp Curry Noodle Soup (Num Pachok Kari Pakon). Photo by JackieOhNo!

    1/2 Photos of Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mikekey's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 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.
    2. 2
      In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
    3. 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.
    4. 4
      Add coconut milk and 2 cups of water; stir well.
    5. 5
      Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
    6. 6
      In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
    7. 7
      Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles vegies and serve.

    Ratings & Reviews:

    • on August 25, 2013


      Incredibly delicious soup that is fast and easy to make. I made this exactly as posted, and enjoyed every mouthful. The construction of the dish is very interesting, with the bean sprout mixture added to the bowl first, then noodles, then soup. I posted photos of the bean sprout mixture, so you could see it clearly, and then the leftover soup, which I added the rest of the noodles too. Made by a Tasty Tester for ZWT9.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

    Serving Size: 1 (1187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 990.1
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 17.4 g
    Cholesterol 214.8 mg
    Sodium 2208.4 mg
    Total Carbohydrate 156.5 g
    Dietary Fiber 4.7 g
    Sugars 60.5 g
    Protein 30.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites