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    You are in: Home / Recipes / Seared Scallop Thai Noodle Soup Recipe
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    Seared Scallop Thai Noodle Soup

    Average Rating:

    3 Total Reviews

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    • on June 26, 2008

      great recipe. i used vegetable broth with pho noodles and it is delicious. will probably try less broth next time.

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    • on May 23, 2008

      This soup bursts with flavour and is so easy to throw together. I had to make some substitutions but it worked out just fine. I used 2 tsp of minced ginger (jar), 1 tsp lemon grass herb paste, 1 tsp lime zest and for the lime juice I used 5 Tbsp in total. Used regular mushrooms and a mix of sliced leeks and green onions instead of scallions. I ended up using a package that was a mix of small shrimp and prawns and we loved the combination in this soup. The joys of living up north when finding the right ingrediants can be hit & miss. Thank you for sharing this recipe - we'll be enjoying this a lot on rainy days and cold snowy ones too.

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    • on May 10, 2008

      This was very yummy! The scallops were to die for, and the soup itself was very tasty. I used galangal instead of ginger. The only ingredient I couldn't find was the lime leaves. I would probably use a little less lime juice next time - my limes were big and gave me quite a bit of juice, so I should have added it gradually. Thanks for a great one!

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    Nutritional Facts for Seared Scallop Thai Noodle Soup

    Serving Size: 1 (962 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 569.0
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 1.4 g
    Cholesterol 27.2 mg
    Sodium 2346.4 mg
    Total Carbohydrate 90.6 g
    Dietary Fiber 8.1 g
    Sugars 10.1 g
    Protein 30.6 g

    The following items or measurements are not included:


    kaffir lime leaves

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