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Mussel Thai Noodle Bowl

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Ingredients

1 quart chicken broth, low sodium

1/2 white onion

1 (2 inch) pieces 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) cans 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

Description

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