Chinese Glass Noodle Soup

• 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
• 1/4 cup chopped fresh cilantro

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. 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.

bean threads, chicken broth, clove garlic, thin strips fresh ginger root, fresh lemongrass, skinless, shrimp, lime juice, fish sauce, pepper, fresh cilantro

Taken from www.allrecipes.com/recipe/219780/chinese-glass-noodle-soup/ (may not work)