Shrimp and Mussel Thai Noodle Bowl

1x1.trans Shrimp and Mussel Thai Noodle Bowl

I was really craving Thai food the other night, but didn’t want to spend the money on take out.  I found this recipe by Tyler Florence and used it as my inspiration.  Some of the ingredients I couldn’t find, some I forgot, and some I just decided I wanted to replace.  It turned out great!

The two main reasons I decided to start participating again in Meatless Monday were health and cost.  This recipe is not the cheapest since it does include seafood.  However, compared to Thai take out, you are saving a ton.  My cost was a little higher also because I use organic ingredients every chance I get, I think it is worth the little extra!  And by using light ingredients and seafood instead of beef, pork, or chicken, it is a very healthy alternative.

Serves 6 (large servings)

1 quart chicken broth (homemade- $0)
1/2 white onion ($.25)
1 (2-inch) piece fresh peeled ginger ($.10)
2 stems mint leaves ($.50)
2 limes, zested and juiced ($1)
2 tablespoons fish sauce ($.30)
1 (13-ounce) can light coconut milk ($1.49)
1 tablespoon Thai red curry paste ($.50)
Pinch paprika
Rice flour, for dredging
1 pound large shrimp, peeled and deveined ($4.99)
1 tablespoon canola oil ($.05)
2 dozen mussels, steamed ($3.99)
1 red bell pepper, chopped ($2.50)
8 ounces crimini mushrooms, thick sliced ($2)
12 ounces rice noodles (I got the thick, straight cut ones) ($3.29)
1/2 c. chopped green onions ($.50)
1/2 c. roughly chopped mint leavess ($.50)
1/2 c. roughly chopped cilantro leaves ($.44)

To prepare the sauce, simmer the chicken broth, onion, ginger, mint leaves, lime zest 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.

Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat 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, bell peppers, and mushrooms.  Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Cook the noodles according to package directions, drain and place in a warm bowl.  Add the shellfish sauce.  Top with chopped herbs and green onions.

Total cost: $22.40 ($3.73 per serving)
**for comparison, I have checked local restaurants and this would cost between $10-$15 per serving if you ate out or got take out**
Nutritional Information:
Calories: 388
Carbs: 58
Fat: 8
Protien: 20

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Tempt My Tummy Tuesday

About Amanda

Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her posts she shares her tips on how she does it!

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