Seared Scallop Thai Noodle Soup
Dive into the bold and aromatic world of Thai cuisine with this Seared Scallop Thai Noodle Soup, a vibrant dish that combines tender rice noodles, a fragrant coconut curry broth, and perfectly caramelized scallops. Infused with essentials like red curry paste, lemongrass, and fresh lime juice, this soup delivers a harmonious balance of spicy, savory, and tangy flavors. Shiitake mushrooms and baby bok choy add a delightful texture, while cilantro and green onions provide a fresh, herbaceous garnish. Ready in just under an hour, this hearty, restaurant-worthy meal is perfect for impressing guests or treating yourself to an exotic weeknight dinner. Whether you're craving Thai-inspired comfort food or looking to elevate your seafood game, this soup is a must-try!
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 piece lemongrass stalk, finely chopped
- 3 tablespoons red curry paste
- 14 ounces coconut milk
- 4 cups chicken or vegetable stock
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- 1 cup shiitake mushrooms, sliced
- 2 pieces baby bok choy, halved
- 0.5 cup fresh cilantro, chopped
- 2 pieces green onions, sliced
- 1 tablespoon red chili slices (optional)
Instructions
Pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, sear the scallops for 2-3 minutes per side until they are golden brown and caramelized. Remove from the skillet and set aside.
In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, grated ginger, and lemongrass, sautéing for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the coconut milk, chicken or vegetable stock, fish sauce, lime juice, and brown sugar to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
While the broth simmers, soak the rice noodles in hot water according to the package instructions until they are tender. Drain and set aside.
Add the sliced shiitake mushrooms and halved baby bok choy to the simmering broth. Cook for 5 minutes until the vegetables are tender.
To serve, divide the cooked rice noodles evenly among four bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with seared scallops and garnish with chopped cilantro, sliced green onions, and optional red chili slices for extra heat.
Serve immediately and enjoy your Seared Scallop Thai Noodle Soup!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
