Mussel Thai Noodle Bowl

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 quart chicken broth, low sodium
• 1/2 onion
• 1 (2 inch) piece fresh peeled ginger
• 2 stalks lemongrass, part only,cracked open
• 4 kaffir lime leaves, fresh or dried
• 2 limes, juiced
• 2 tablespoons thai fish sauce
• 1 (13 ounce) can unsweetened coconut milk
• 1 tablespoon thai red curry paste
• 1 pinch paprika
• rice flour, for dredging
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons peanut oil
• 2 dozen mussels, steamed
• 1 bunch asparagus, tips only
• 8 ounces shiitake mushroom caps, sliced
• 1 lb fresh udon noodles
• 12 pea tendrils
• 1/2 cup roughly chopped mint leaf
• 1/2 cup roughly chopped cilantro leaf
• 1/2 cup chopped cashews
• daikon sprouts, for garnish

Recipe

• 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.
• 2 then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• 3 season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess.
• 4 heat peanut oil in a skillet until very hot.
• 5 add the coated shrimp to the hot oil and cook about 2 minutes each side.
• 6 add the mussels, asparagus tips, and shiitakes.
• 7 cook for 2 minutes just until heated through.
• 8 strain the sauce over the shellfish and vegetables.
• 9 poach the udon noodles in hot salted water, drain and place in a warm bowl.
• 10 add the shellfish sauce.
• 11 top with pea tendrils, herbs, cashews, and sprouts.