shrimp and mussel thai noodle bowl

Ingredients For shrimp and mussel thai noodle bowl

• 1 qt

  chicken broth, low salt
• 1/2

  white onion
• 1

  (2in) piece fresh peeled ginger
• 2

  stalks lemon grass,white part only,cracked open
• 4

  kaffir lime leaves,fresh or dried*
• 2

  limes,juiced
• 2 Tbsp

  thai fish sauce*
• 1 can

  (13oz) unsweetened coconut milk
• 1 Tbsp

  thai red curry paste
• pinch

  paprika
• rice flour, for dredging
• 1 lb

  large shrimp,peeled and deveined
• 2 Tbsp

  peanut oil
• 2

  dozen mussels,steamed
• 1 bunch

  asparagus,tips only
• 8 oz

  shitake mushroom caps,sliced
• 1 lb

  fresh udon noodles
• 12

  pea tendrils
• 1/2 c

  roughly chopped mint leaves
• 1/2 c

  roughly chopped cilantro leaves
• 1/2 c

  chopped cashews
• daikon sprouts, for garnish
• *FOUND IN ASIAN STORES