Shrimp Curry Noodle Soup Num Pachok Kari Pakon Recipes

Steps:

• 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.

Steps:

• In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
• Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
• Remove from heat and serve over the vegetables, noodles and protein of your choice.

Steps:

• In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
• Cool shrimp in the stock and then peel.
• Reserve 4 cups of the stock. Set Aside.
• Heat the reserved 4 cups of stock in a saucepan over high heat.
• Stir in the green curry paste.
• Add the mushrooms, carrot, green beans, and cabbage.
• Bring to a boil then reduce heat and simmer until vegetables are just tender.
• Stir in tamarind paste, sugar, and fish sauce.
• Place some shrimp in a bowl and ladle in the soup.

Steps:

• For this salad, it is better to use a deep glass bowl.
• Put canned fish on the bottom without any liquid and mash with a fork.
• Spread mayonnaise on it.
• Then top with finely grated egg whites and again mayonnaise.
• After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
• The top is decorated with grated yolks.

Steps:

• Pre heat oven to 350* F.
• Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
• Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
• Bake for an hour or until a knife comes out clean.
• Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.

Steps:

• Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
• In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
• Add garlic, ginger, chillies and curry, cook one minute.
• Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
• Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
• Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
• In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
• Fold mango chutney into whipped cream and reserve.
• Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
• Serve immediately.

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.