Ming's Seared Scallops with Spicy Thai Rice Noodle Soup

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4 slices peeled galangal or ginger

1 sliced red onion

4 Thai bird chiles, de-stemmed, halved

3 stalks lemon grass, white part only, large slices, cut on the bias

6 kaffir lime leaves, sliced

2 cups shiitake mushrooms, sliced

1/3 cup 3 Crab fish sauce

8 cups chicken stock

3 limes, juiced

1 teaspoon ground white pepper

1 pound rice stick noodles, soaked in cold water for 1 hour

1/2 cup Thai basil leaves, 4 tops for garnish

1/4 cup sliced scallions

12 large (U-8) dayboat scallops

1 tablespoon ancho chile powder

Canola oil, to cook

Salt and white pepper, to taste