Seared Scallop Thai Noodle Soup - cooking recipe

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

Preparation

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.