Chinese Glass Noodle Soup recipe

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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
¼ cup chopped fresh cilantro

Nutrition Info

166.2 calories
carbohydrate: 16.7 g
cholesterol: 83.8 mg
fat: 2.2 g
fiber: 0.3 g
protein: 18.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1933.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Delicious!

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