Description
Delicious!
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
- ΒΌ cup chopped fresh cilantro
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4