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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

Nutrition Info

166.2 calories carbohydrate: 16.7 g cholesterol: 83.8 mg fat: 2.2 g fiber: 0.3 g protein: 18.2 g saturatedFat: 0.4 g servingSize: - sodium: 1933.4 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

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.

4 servings

Delicious!