Shrimp And Mussel Thai Noodle Bowl Recipe

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Shrimp and Mussel Thai Noodle Bowl

Jamallah Bergman

By
@pmyodb1

A yummy noodle bowl done with shrimp and mussels!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
45 Min
Cook:
35 Min

Ingredients

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

Step-By-Step

1To 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.
2Season 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.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Asian
Other Tag: Quick & Easy