Delicious!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 0 g |
| Sodium | 1933 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
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 also made this using frozen/raw shrimp.
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!
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 (only use half a lemon squeezed if you’re doubling recipe). Again this soup was wonderful and it made my husband and I very happy.
Served with Yaki Mando & Kimchi Fried Rice. Par-Cooked chicken ahead of time and came out pretty tasty.