Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) - cooking recipe

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

Preparation

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.