Friday 19 October 2012
Chinese Glass Noodle Soup
Ingredients
Original recipe makes 4 servings
- 2 ounces uncooked bean threads (cellophane noodles)
- 6 large shrimp, peeled and deveined
- 3 (14.5 ounce) cans chicken broth
- 2 tablespoons lime juice
- 1 large clove garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons thin strips fresh ginger root
- 1 jalapeno pepper, cut into 8 thin slices
- 4 2-inch pieces fresh lemongrass, minced
- 1/4 cup chopped fresh cilantro
- 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.
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