SHRIMP AND MUSSEL THAI NOODLE BOWL

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Shrimp and Mussel Thai Noodle Bowl image

A yummy noodle bowl done with shrimp and mussels!

Provided by Jamallah Bergman

Categories     Seafood

Time 1h20m

Number Of Ingredients 23

1 qt chicken broth, low salt
1/2 white onion
1 (2in) piece fresh peeled ginger
2 stalks lemon grass,white part only,cracked open
4 kaffir lime leaves,fresh or dried*
2 limes,juiced
2 Tbsp thai fish sauce*
1 can(s) (13oz) unsweetened coconut milk
1 Tbsp thai red curry paste
pinch paprika
rice flour, for dredging
1 lb large shrimp,peeled and deveined
2 Tbsp peanut oil
2 dozen mussels,steamed
1 bunch asparagus,tips only
8 oz shitake mushroom caps,sliced
1 lb fresh udon noodles
12 pea tendrils
1/2 c roughly chopped mint leaves
1/2 c roughly chopped cilantro leaves
1/2 c chopped cashews
daikon sprouts, for garnish
*FOUND IN ASIAN STORES

Steps:

  • 1. To prepare the sauce: Simmer the chicken broth,onion,ginger,lemon grass,lime leaves,and lime juice together until the liquid is reduced by half. Then, add fish sauce,coconut milk,curry paste, and paprika,cook for 10 minutes.
  • 2. Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels,asparagus tips and shiitakes.Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils,herbs, cashews and sprouts.

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