shrimp and mussel thai noodle bowl
(1 RATING)
A yummy noodle bowl done with shrimp and mussels!
No Image
prep time
45 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 1 quart 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 tablespoons thai fish sauce*
- 1 can (13oz) unsweetened coconut milk
- 1 tablespoon thai red curry paste
- pinch paprika
- - rice flour, for dredging
- 1 pound large shrimp,peeled and deveined
- 2 tablespoons peanut oil
- 2 - dozen mussels,steamed
- 1 bunch asparagus,tips only
- 8 ounces shitake mushroom caps,sliced
- 1 pound fresh udon noodles
- 12 - pea tendrils
- 1/2 cup roughly chopped mint leaves
- 1/2 cup roughly chopped cilantro leaves
- 1/2 cup chopped cashews
- - daikon sprouts, for garnish
- *FOUND IN ASIAN STORES
How To Make shrimp and mussel thai noodle bowl
-
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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes