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Chinese Glass Noodle Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Chicken noodle soup with bold Asian fusion flavors.
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
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Submerge the bean threads in a generous amount of hot water until they become soft in about 15 minutes. Then, drain and chop them into bite-size pieces before distributing evenly into 4 bowls.
  • In a large saucepan, bring chicken broth, garlic, ginger, and lemongrass to a boil. Simmer for 15 minutes until fragrant. Add chicken and shrimp, simmer for 3 to 5 minutes until chicken is cooked through. Stir in lime juice and fish sauce. Serve over noodles, and top with jalapeno slices and cilantro.

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