Shrimp and Mussel Thai Noodle Bowl

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1 quart chicken broth, low sodium

1/2 white onion

1 (2-inch) piece fresh peeled ginger

2 stalks lemon grass, white part only, cracked open

4 kaffir lime leaves, fresh or dried*

2 limes, juiced

2 tablespoons Thai fish sauce*

1 (13-ounce) can unsweetened coconut milk

1 tablespoon Thai red curry paste*

Pinch paprika

Rice flour, for dredging

1 pound large shrimp, peeled and deveined

2 tablespoons peanut oil

2 dozen mussels, steamed

1 bunch asparagus, tips only

8 ounces shiitake mushroom caps, sliced

1 pound fresh Udon noodles

12 pea tendrils

1/2 cup roughly chopped mint leaves

1/2 cup roughly chopped cilantro leaves

1/2 cup chopped cashews

Daikon sprouts, for garnish