Seared Scallop Thai Noodle Soup Recipe

Name: Seared Scallop Thai Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb rice noodles, prepared as directed (I like thick Thai noodles); 1 tablespoon canola oil, divided use; 9 slices gingerroot or 9 slices galangal, 9 thin slices using a peeler; 1/2 red onion, diced; 3 jalapenos or 3 serrano chilies, de-stemmed, deseeded, quartered; 2 stalks lemongrass, white part only, large slices; 5 kaffir lime leaves, middle stem removed, sliced; 3 cups cabbage, shredded; 3/4 cup carrot, sliced; 18 shiitake mushrooms, sliced (fresh or dried rehydrated); 2 teaspoons fish sauce; 3 (15 ounce) cans chicken broth; 3/4 lb sea scallops; ground pasilla chile powder (optional); salt; 2 limes, juice of; white pepper; 1/4 cup scallion, sliced, white and light green parts; 1/2 cup basil leaves

Servings: persons

1/2 lb rice noodles, prepared as directed (I like thick Thai noodles)
1 tablespoon canola oil, divided use
9 slices gingerroot or 9 slices galangal, 9 thin slices using a peeler
1/2 red onion, diced
3 jalapenos or 3 serrano chilies, de-stemmed, deseeded, quartered
2 stalks lemongrass, white part only, large slices
5 kaffir lime leaves, middle stem removed, sliced
3 cups cabbage, shredded
3/4 cup carrot, sliced
18 shiitake mushrooms, sliced (fresh or dried rehydrated)
2 teaspoons fish sauce
3 (15 ounce) cans chicken broth
3/4 lb sea scallops
ground pasilla chile powder (optional)
salt
2 limes, juice of
white pepper
1/4 cup scallion, sliced, white and light green parts
1/2 cup basil leaves

1
Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
2
Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
3
Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
4
Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
5
In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
6
Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
7
Serve noodles topped with scallops and basil.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 lb rice noodles, prepared as directed (I like thick Thai noodles), 1 tablespoon canola oil, divided use, 9 slices gingerroot or 9 slices galangal, 9 thin slices using a peeler, 1/2 red onion, diced, and more.

Yes, Seared Scallop Thai Noodle Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallop Thai Noodle Soup

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