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Ginger and Lemongrass Glass Noodle Soup

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch Dinner Soup Chinese
Ginger and Lemongrass Glass Noodle Soup
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 root
  • 1 large clove garlic, 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
Instructions
1
Immerse bean threads in a substantial container filled with boiling water, covering them completely until they become tender, approximately 15 minutes.
2
Drain the bean threads and cut them into smaller, manageable pieces.
3
Distribute noodles evenly among four serving dishes or containers.
4
Combine chicken broth, lemongrass, ginger, and garlic in a large cooking vessel.
5
Heat the mixture to its boiling point, then decrease the heat to a lower medium setting and let it simmer until the aromas are released, roughly 15 minutes.
6
Add chicken to the saucepan and continue to cook until it reaches a fully cooked state, typically 3 to 5 minutes.
7
Introduce lime juice and fish sauce into the soup mixture.
8
Blend these ingredients smoothly into the broth.
9
Pour the hot soup over the noodles, and finish by adding slices of jalapeño on top. Garnish with cilantro leaves before serving.