Mussel Thai Noodle Bowl Recipe

Name: Mussel Thai Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken broth, low sodium; 1/2 white onion; 1 (2 inch) piece fresh peeled ginger; 2 stalks lemongrass, white 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

Servings: persons

1 quart chicken broth, low sodium
1/2 white onion
1 (2 inch) piece fresh peeled ginger
2 stalks lemongrass, white 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

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.

811

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 quart chicken broth, low sodium, 1/2 white onion, 1 (2 inch) piece fresh peeled ginger, 2 stalks lemongrass, white part only,cracked open, and more.

Yes, Mussel Thai Noodle Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussel Thai Noodle Bowl

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