Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::4
Ingredients
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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
1 large clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1/2-inch strips
6 large shrimp, peeled and deveined
2 tablespoons lime juice
2 tablespoons fish sauce
1 jalapeño pepper, cut into 8 thin slices
¼ cup chopped fresh cilantro
Directions
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.
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 cooked through, 3 to 5 minutes. Stir lime juice and fish sauce into soup. Ladle soup over noodles; top with jalapeño slices and cilantro. Serve.