Mussel Thai Noodle Bowl

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

Directions

1. 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. 2

   Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.

3. 3

   Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess.

4. 4

   Heat peanut oil in a skillet until very hot.

5. 5

   Add the coated shrimp to the hot oil and cook about 2 minutes each side.

6. 6

   Add the mussels, asparagus tips, and shiitakes.

7. 7

   Cook for 2 minutes just until heated through.

8. 8

   Strain the sauce over the shellfish and vegetables.

9. 9

   Poach the Udon noodles in hot salted water, drain and place in a warm bowl.

10. 10

    Add the shellfish sauce.

11. 11

    Top with pea tendrils, herbs, cashews, and sprouts.