How to Make Cambodian Shrimp Curry Noodle Soup - Num Pachok Kari Pakon Asian Cooking Recipe Cuisine

Cambodia Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

8 cups water

1 (14 ounce) package rice noodles

1/4 lb. bean sprouts, washed and drained

1 cucumber, peeled, seeded and julienned

1/4 cup fresh mint, chopped

2 tbsp oil

3 garlic cloves

1 yellow onion, peeled and chopped

1(14 ounce) can coconut milk

2 cups water

2 tbsp curry powder

2 tbsp fish sauce

1/2 tsp salt

1 tbsp sugar

1/4 tsp black pepper

1.5 lbs fresh shrimp, peeled and deveined

1 cup water

2 tbsp 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, cucumber and mint leaves. Set aside.

3. Heat oil in a soup pot over medium-high heat. Add garlic and onion and sauté until onion is soft. Keep stirring to stop from burning.

4. 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.

5. In a small bowl mix the cornstarch and water. Pour slurry into the soup pot, stir well and simmer until the sauce thickens


6. Put bean sprout mixtures into bowls and ladle hot soup over the noodles and vegetables. Enjoy while hot!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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