Shrimp and Mussel Thai Noodle Bowl

Shrimp And Mussel Thai Noodle Bowl Recipe

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Jamallah Bergman


A yummy noodle bowl done with shrimp and mussels!


★★★★★ 1 vote

45 Min
35 Min


  • 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(s)
    (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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About Shrimp and Mussel Thai Noodle Bowl

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

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