Chinese Glass Noodle Soup

Ingredients

• 2 ounces uncooked bean threads , cellophane noodles
• 3 cans chicken broth , 14.5 ounce
• 4 2-inch) pieces fresh lemongrass , minced
• 2 tablespoons thin strips fresh ginger
• 1 large clove garlic , minced
• 2 skinless , boneless chicken breasts, cut into
• 6 large shrimp , peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 jalapeño chile pepper , cut into 8 thin slices
• 0.25 cups chopped fresh cilantro

Instructions

1. 1

   Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.

2. 2

   Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.