Delicious!
Ingredients
- ounces uncooked bean threads (cellophane noodles): 2 piece
- chicken broth: 3 cans (14.5 ounce cans)
- clove garlic: 1 piece (minced)
- thin strips fresh ginger root: 2 Tbsp
- 2-inch pieces fresh lemongrass: 4 piece (minced)
- skinless, boneless chicken breast halves: 2 piece (cut into 1/2 inch strips)
- shrimp: 6 piece (peeled and deveined)
- lime juice: 2 Tbsp
- fish sauce: 2 Tbsp
- jalapeno pepper, cut into 8 thin slices: 1 piece
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
