chinese glass noodle soup

Ingredients

• Servings: 4
• 2 ounces uncooked bean threads (cellophane noodles)
• 3 (14.5 ounce) cans chicken broth
• 1 large clove garlic, minced
• 2 tablespoons thin strips fresh ginger root
• 4 2-inch pieces fresh lemongrass, minced
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 6 large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 jalapeno pepper, cut into 8 thin slices
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. divide the noodles into 4 bowls.
• bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. stir the lime juice and fish sauce through the soup. ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.