Recipe By Marcia
Published Jun 4th
Chinese Glass Noodle Soup
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 166.2


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. 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. 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


  1. Tons of flavor and so easy! I’ve made this before and love it as a leftover. I double up the recipe just so that I can have it again the next day. I used Better than Bouillon instead of the canned chicken broth. I used boneless/skinless chicken thighs. I’ve made this without shrimp and I’ve - Read more ...
  2. I made this soup minus the fish sauce and shrimp since I have a shellfish allergy and I replace the chicken breast with drumsticks since it hold the flavor better in soups to me. Love love love this recipe!
  3. This soup came out wonderfully! I did however double the recipe and I baked a black peppered pork tenderloin and cut it into thin slices to place atop the soup when serving. We didn't have lemongrass at the store so I opted for the zest of a lemon and the juice of half a lemon - Read more ...
  4. Served with Yaki Mando & Kimchi Fried Rice. Par-Cooked chicken ahead of time and came out pretty tasty.