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

Instructions

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.