Seared Scallop Thai Noodle Soup
40 mins (prep 20, cooking 20)
22 ingredients
3 servings
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.

Categories:  <-60-mins , mushroom , scallops , main-dish , seafood , shellfish , carrots , soups-&-stews , vegetable , one-dish-meal , time-to-make , asian ,
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Serving Size (505.28 g)
Servings 3
Amount per Serving
Calories 411.3 Calories from Fat 121.77
% Daily Value *
Total Fat 13.53g 62.47%
Saturated Fat 3.15g 47.2%
Trans Fat 0.02g %
Cholesterol 94.97mg 94.97%
Sodium 742.71mg 92.84%
Total Carbohydrate 39.32g 39.32%
Dietary Fiber 23.01 g 276.11%
Sugars 11.68 g %
Protein 44.76g 268.57%
Vitamin A 8925.78IU% Vitamin C 92.17mg%
Calcium 1026.66mg% Iron 38.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rice noodles, sea scallops, ground, white pepper


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