Chinese Glass Noodle Soup

This Chinese glass noodle soup with cellophane noodles, ginger, lemongrass, and fish sauce is like chicken noodle soup, where Asian flavors dominate.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 166 Calories

Ingredients

• 3 (14.5 ounce) cans chicken broth
• 2 tablespoons lime juice
• 1 large clove garlic, minced
• 2 tablespoons fish sauce
• 2 ounces uncooked bean threads (cellophane noodles)
• 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
• 1 jalapeno pepper, cut into 8 thin slices
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 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.

Step 2

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 cooked through, 3 to 5 minutes. Stir lime juice and fish sauce into soup. Ladle soup over noodles; top with jalapeño slices and cilantro. Serve.