Chinese Glass Noodle Soup
Description
This Chinese glass noodle soup recipe with cellophane noodles, ginger, lemongrass, and fish sauce is like chicken noodle soup with Asian flavors.
Ingredients
•
2 ounces uncooked bean threads (cellophane noodles)
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3 (14 1/2 ounce) cans chicken broth
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4 2-inch pieces fresh lemongrass, minced
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2 tablespoons thin strips fresh ginger root
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1 large clove garlic, minced
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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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1/4 cup chopped fresh cilantro
Directions
1
Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.
2
Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.