If you don't have a serrano chile, substitute 1/4 teaspoon crushed red pepper.

Judy Lockhart
Recipe by Cooking Light May 2006

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Yield:
4 servings
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Ingredients

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Directions

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  • Cook noodles according to package directions, omitting salt and fat. Drain; set aside.

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  • While the noodles cook, heat olive oil in a large Dutch oven over medium heat. Add garlic and serrano chile, and sauté for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.

  • Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. Serve with lime wedges.

Nutrition Facts

405 calories; calories from fat 25%; fat 11.3g; saturated fat 5.3g; mono fat 3.3g; poly fat 1g; protein 19.6g; carbohydrates 56.7g; fiber 2.1g; cholesterol 49mg; iron 6.3mg; sodium 548mg; calcium 69mg.
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