Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  cups water
• 1 (14 ounce) package  rice noodles (Gulin Rice vermicelli)
• 1⁄4 lb bean sprouts, washed and drained
• 1  cucumber, peeled, seeded and julienned
• 1⁄4 cup of fresh mint, chopped
• 2  tablespoons  oil
• 3  garlic cloves, minced
• 1  yellow onion, peeled and chopped
• 1 (14 ounce) can coconut milk
• 2  cups water
• 2  tablespoons curry powder
• 2  tablespoons fish sauce
• 1⁄2 teaspoon salt
• 1  tablespoon sugar
• 1⁄4 teaspoon black pepper
• 1 1⁄2 lbs fresh shrimp, peeled and de-veined
• 1  cup water
• 2  tablespoons cornstarch

Directions

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.