Chinese Glass Noodle Soup

Name: Chinese Glass Noodle Soup
Total time: 35
Yield: 4
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; ¼ cup chopped fresh cilantro

Recipe by Marcia from allrecipes.com

35 Mins.

Ingredients

4 servings

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2 ounces uncooked bean threads (cellophane noodles)
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3 (14.5 ounce) cans chicken broth
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1 large clove garlic, minced
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2 tablespoons thin strips fresh ginger root
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4 2-inch pieces fresh lemongrass, minced
•

2 skinless, boneless chicken breast halves, cut into 1/2-inch strips

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6 large shrimp, peeled and deveined
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2 tablespoons lime juice
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2 tablespoons fish sauce
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1 jalapeno pepper, cut into 8 thin slices
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¼ cup chopped fresh cilantro

Instructions

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.