Shrimp Curry Noodle Soup Num Pachok Kari Pakon
Dive into the irresistible flavors of Shrimp Curry Noodle Soup, also known as Num Pachok Kari Pakon, a vibrant Southeast Asian-inspired dish that’s perfect for cozy nights or when you're craving something exotic. Succulent shrimp are simmered in a rich, aromatic coconut curry broth infused with yellow curry paste, garlic, ginger, and shallots. This luscious soup is balanced with the savory depth of chicken or seafood stock, a hint of sweetness from brown sugar, and a splash of fish sauce for that signature umami taste. Served over tender rice noodles and garnished with fresh cilantro, Thai basil, bean sprouts, and red chili slices, this dish delivers layers of flavor and texture in every bowl. Finish it with a squeeze of lime for a tangy kick, and you’ll savor a meal that’s as comforting as it is delicious. Ready in just 40 minutes, this shrimp noodle soup is perfect for weeknight dinners or impressive gatherings. Don’t forget to pair it with keywords like "shrimp curry soup," "coconut noodle soup," and "easy Thai-inspired recipes" to discover the difference it’ll make on your table!
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 400 ml Coconut milk
- 500 ml Chicken or seafood stock
- 200 grams Rice noodles
- 3 tablespoons Yellow curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 0.5 cup Fresh cilantro leaves, chopped
- 0.5 cup Fresh Thai basil leaves
- 1 whole Lime, cut into wedges
- 1 cup Bean sprouts
- 1 whole Red chili, thinly sliced
- 1 to taste Salt
Instructions
Bring a medium pot of water to boil and cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant and soft, about 2-3 minutes.
Stir in the yellow curry paste and cook for another minute, allowing the flavors to bloom.
Pour in the coconut milk and stir until the curry paste is well incorporated. Then, add the chicken or seafood stock, fish sauce, and brown sugar, and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and fully cooked through.
Season the soup with salt to taste, and adjust the sweetness or saltiness with more brown sugar or fish sauce if needed.
Divide the cooked rice noodles into serving bowls. Ladle the hot shrimp curry soup over the noodles.
Top with fresh cilantro, Thai basil, bean sprouts, and sliced red chili. Serve with lime wedges on the side for a burst of tangy freshness.
Enjoy your Shrimp Curry Noodle Soup while hot!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2080 mg | 90% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
