SEARED SCALLOP THAI NOODLE SOUP

Seared Scallop Thai Noodle Soup image

We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.

Provided by Maito

Categories One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 19

Previous Next

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

Steps:

Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
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.
Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
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.
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.
Serve noodles topped with scallops and basil.

Nutrition Facts : Calories 569.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.3, Sodium 2346.5, Carbohydrate 90.6, Fiber 8.1, Sugar 10.1, Protein 30.7

*** Explore more Seared Scallop Thai Noodle Soup Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #soups-stews #seafood #vegetables #asian #one-dish-meal #mushrooms #scallops #shellfish #carrots