Name: Chinese Glass Noodle Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Uncooked bean threads (cellophane noodles) - 2 ounces; Chicken broth - 3 (14.5 ounce) cans; Garlic, minced - 1 large clove; Thin strips fresh ginger root - 2 tablespoons; 2-inch pieces fresh lemongrass, minced - 4; Skinless, boneless chicken breast halves, cut into 1/2-inch strips - 2; Large shrimp, peeled and deveined - 6; Lime juice - 2 tablespoons; Fish sauce - 2 tablespoons; Jalapeno pepper, cut into 8 thin slices - 1; Chopped fresh cilantro - ¼ cup

Ingredients for - Chinese Glass Noodle Soup

1. Uncooked bean threads (cellophane noodles) 2 ounces

2. Chicken broth 3 (14.5 ounce) cans

3. Garlic, minced 1 large clove

4. Thin strips fresh ginger root 2 tablespoons

5. 2-inch pieces fresh lemongrass, minced 4

6. Skinless, boneless chicken breast halves, cut into 1/2-inch strips 2

7. Large shrimp, peeled and deveined 6

8. Lime juice 2 tablespoons

9. Fish sauce 2 tablespoons

10. Jalapeno pepper, cut into 8 thin slices 1

11. Chopped fresh cilantro ¼ cup

How to cook deliciously - Chinese Glass Noodle Soup

1 . Stage

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 . Stage

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.