Seared Scallop Thai Noodle Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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, 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
• pepper
• 1/4 cup scallion, sliced, and light green parts
• 1/2 cup basil leaves

Recipe

• 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 pepper to broth and check for seasoning. be careful not to add too much pepper, as it is pretty potent. add noodles and scallions to broth and heat.
• 7 serve noodles topped with scallops and basil.