Shrimp Curry Noodle Soup (Num Pachok Kari Pakon)

• 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

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.

water, rice noodles, bean sprouts, cucumber, mint, oil, garlic, yellow onion, coconut milk, water, curry powder, fish sauce, salt, sugar, black pepper, fresh shrimp, water, cornstarch

Taken from www.food.com/recipe/shrimp-curry-noodle-soup-num-pachok-kari-pakon-503305 (may not work)