Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

Recipe by Outta Here
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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