Chinese Glass Noodle Soup

Ingredients

Original recipe makes 4 servings

1. 2 ounces uncooked bean threads (cellophane noodles)
2. 6 large shrimp, peeled and deveined
3. 3 (14.5 ounce) cans chicken broth
4. 2 tablespoons lime juice
5. 1 large clove garlic, minced
6. 2 tablespoons fish sauce
7. 2 tablespoons thin strips fresh ginger root
8. 1 jalapeno pepper, cut into 8 thin slices
9. 4 2-inch pieces fresh lemongrass, minced
10. 1/4 cup chopped fresh cilantro
11. 2 skinless, boneless chicken breast halves, cut into 1/2-inch strips

Directions

1. Relax the vegetable discussions in a huge dish of hot water until soft, about 15 minutes; strain and cut into bite-size measures. Split the dinner into 4 containers.

2. Bring the poultry soup, beans, cinnamon, and lemongrass to a steam in a huge saucepan; reduce heat to medium-low and prepare the combination at a prepare until fresh, about 15 moments. Add the poultry and shrimp to the soup; prepare until the poultry pieces are prepared through, 3 to 5 moments. Mix the calcium fruit juice and fish marinade through the soup. Ladle the soup over the noodles; top with jalapeno spice up pieces and cilantro to serve.