Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

May 23, 2023May 23, 20230 3
Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe with a blend of sweet, sour, spicy, and savory flavors
in Soup

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 cups water
1 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 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

Nutrision Information

Servings Per Recipe
6
Calories
440
Sugar
6g
Fat
23g
Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) is a well-known Cambodian dish made with fresh shrimp and rice noodles, finished with a rich and flavorful curry soup. Shrimp is the star ingredient in this dish, providing a tender sweetness to the overall flavor, while the coconut milk adds a rich creaminess. The noodles in this dish also play a crucial role in providing an additional texture, with its soft and slightly chewy quality. Additionally, the fusion of sweet, sour, spicy, and savory flavors is the hallmarks of Cambodian cuisine. With a beautiful presentation, this dish is perfect for any time of the year.

Instructions

1.In a bowl, soak the rice noodles in hot water until they soften and separate.
2.In a pot of boiling water, blanch the bean sprouts and cucumber briefly, then remove and drain.
3.In a pan over medium-high heat, add oil, garlic, and onion. Fry until fragrant.
4.Add the can of coconut milk, 2 cups of water, curry powder, fish sauce, salt, sugar, and black pepper.
5.Add the shrimp and cook until pink. Mix a tablespoon of cornstarch with a cup of water and add the mixture to the pot.
6.Cook until it thickens and bring it to a boil, then remove it from the heat once it is boiling.
7.Divide the noodles, bean sprouts, cucumber, and shrimp curry soup into individual bowls, and garnish with fresh mint.

PROS

This soup is full of fragrant flavors, with tender shrimp and perfectly cooked noodles.

The blend of sweet, sour, spicy, and savory flavors work together in harmony.

CONS

Shrimp is a common allergen, so this soup is not suitable for those with a shrimp allergy.

Also, this dish is high in fat due to the use of coconut milk and oil.

HEALTH & BENEFITS

Shrimp is high in protein and low in fat, making it a healthy addition to a well-balanced diet. It also contains good amounts of vitamin D, vitamin B12, and minerals such as zinc and selenium. Coconut milk is rich in medium-chain triglycerides (MCTs), a type of saturated fat that provides a quick source of energy for the body. MCTs may also improve blood cholesterol levels and help with weight loss.

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