Rating
Published Jun 4th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 166.2
Delicious!
Recipe 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
- ¼ cup chopped fresh cilantro
Cooking Directions
- 1 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 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.
Nutrition Facts
- Calories 166.2
- Carbohydrate 16.7 g
- Cholesterol 83.8 mg
- Fat 2.2 g
- Fiber 0.3 g
- Protein 18.2 g
- Saturated Fat 0.4 g
- Sodium 1933.4 mg
- Sugar 1.9 g