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Shrimp And Mussel Thai Noodle Bowl
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- #95326
Lots of delicious Thai flavors in this noodle dish made with udon noodles, shrimp, mussels, asparagus, shiitake mushrooms, coconut milk, red curry paste, and lemon grass.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 quart chicken broth, low sodium
1/2 white onion
1 piece (2-inch size) 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 (13 ounce size) unsweetened coconut milk
1 tablespoon thai red curry paste
1 pinch paprika
rice flour, for dredging
salt and pepper
1 pound large shrimp, peeled and deveined
2 tablespoons peanut oil
12 mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake 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
directions
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.
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.
added by
collegemom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 7, 2013
Loved this noodle dish! It is so full of flavor! I love Thai food but unfortunately I can't always get my hands on traditional ingredients. For the lime keffir leaves, just use lime zest. For the pea tendrils, use fresh baby spinach. I can usually get lemon grass but if you can't, you can use lemon zest (one lemon zested for 2 stalks).