Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

READY IN: 35mins
Recipe by Outta Here

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

Top Review by JackieOhNo

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.

Ingredients Nutrition


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

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