Ingredients Jump to Instructions ↓

  1. 1 quart chicken broth, low sodium

  2. 1/2 white onion

  3. 1 (2-inch) piece fresh peeled ginger

  4. 2 stalks lemon grass , white part only, cracked open

  5. 4 kaffir lime leaves, fresh or dried*

  6. 2 limes, juiced

  7. 2 tablespoons Thai fish sauce*

  8. 1 (13-ounce) can unsweetened coconut milk

  9. 1 tablespoon Thai red curry paste

  10. Pinch paprika

  11. Rice flour, for dredging

  12. 1 pound large shrimp, peeled and deveined

  13. 2 tablespoons peanut oil

  14. 2 dozen mussels, steamed

  15. 1 bunch asparagus, tips only

  16. 8 ounces shiitake mushroom caps , sliced

  17. 1 pound fresh Udon noodles

  18. 12 pea tendrils

  19. 1/2 cup roughly chopped mint leaves

  20. 1/2 cup roughly chopped cilantro leaves

  21. 1/2 cup chopped cashews

  22. Daikon sprouts, for garnish

Instructions Jump to Ingredients ↑

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

  2. 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.


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