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. ---------------------------------------------------------------------------
Nutrition
Ingredients
