Chinese Glass Noodle Soup Recipe

Delicious Lemongrass Chicken Soup with Shrimp and Bean Threads

This refreshing and aromatic soup combines tender chicken, shrimp, and soft bean threads in a flavorful broth, perfect for any occasion. Follow these simple steps for a delightful meal.

Ingredients

• 2 ounces uncooked bean threads (cellophane noodles)
• 3 (14.5 ounce) cans chicken broth
• 4 (2-inch) pieces fresh lemongrass, minced
• 2 tablespoons thin strips fresh ginger
• 1 large clove garlic, minced
• 2 skinless, boneless chicken breasts, cut into -inch strips
• 6 large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 jalapeo chile pepper, cut into 8 thin slices
• cup chopped fresh cilantro

Directions

1. Soak the bean threads in a large bowl of hot water to cover them until soft, about 15 minutes. Drain the noodles, then cut them into bite-sized lengths. Divide the noodles among four serving bowls.
2. In the meantime, bring the chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Once boiling, reduce the heat to medium-low and let it simmer until the broth becomes fragrant, about 15 minutes.
3. Add the chicken strips and shrimp to the broth. Continue to simmer until the chicken is cooked through, around 3 to 5 minutes.
4. Stir in the lime juice and fish sauce to the soup for added depth of flavor.
5. Ladle the soup over the prepared noodles in each bowl. Top with fresh jalapeo slices and chopped cilantro for a burst of spice and color.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you're following a medically restrictive diet, consult your doctor or dietitian before preparing this recipe.