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Chinese Glass Noodle Soup

 

Total Time: 35 min (Prep 10 min; Cook 25 min)

Yield: 4 servings

 

Ingredients

 

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

 

Directions

Chinese Glass Noodle Soup

 

1.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.

 

2.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.