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Seared Scallop Thai Noodle Soup

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“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.”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  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.

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