3 1/2 package rice noodles
1/2 tablespoon olive oil
1/2 teaspoon bottled minced garlic
1 serrano chile, seeded and thinly sliced
1/2 cup veggie chicken broth
1/2 tablespoon green curry paste
1/2 teaspoon bottled ground fresh ginger (such as Spice World)
7 ounces light coconut milk
1 1/2 pounds mussels, scrubbed and debearded
1 cup grape or cherry tomatoes
1/2 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice
2 lime wedges
Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
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 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, half of cilantro, and juice; toss well. Divide noodles between 2 shallow bowls; top each serving with mussels and drizzle sauce evenly over shellfish; sprinkle each serving with tablespoons cilantro. Serve with lime wedges.
Adapted from Cooking Light.