Real Recipes From Real Home Cooks ®

shrimp and mussel thai noodle bowl

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

A yummy noodle bowl done with shrimp and mussels!

(1 rating)
yield 4 serving(s)
prep time 45 Min
cook time 35 Min

Ingredients For shrimp and mussel thai noodle bowl

  • 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
  • 2 Tbsp
    thai fish sauce*
  • 1 can
    (13oz) unsweetened coconut milk
  • 1 Tbsp
    thai red curry paste
  • pinch
  • 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

How To Make shrimp and mussel thai noodle bowl

  • 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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