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Chinese Glass Noodle Soup

By: Marcia

"Delicious!"

Rate/Review | No Reviews Yet!

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe 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

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.

Nutritional Information

Amount Per Serving Calories: 166 | Total Fat: 2.2g | Cholesterol: 84mg Powered by ESHA Nutrient Database

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