Transparent Noodle Soup

11 ingredients
3 steps

Ingredients

  • 4 oz bean thread noodles
  • 1 None fresh small red Thai chili pepper, seeded and thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp thinly sliced lemongrass
  • 1 piece (3/4 inch) fresh ginger, grated
  • 2 1/2 cups chicken stock
  • 12 oz boneless skinless chicken breasts, thinly sliced
  • 2 tbsp finely chopped fresh mint
  • 2 tsp fish sauce
  • 2 tbsp light soy sauce
  • 1/4 cup loosely packed fresh cilantro leaves

Directions

  1. 1
    Place the noodles in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
  2. 2
    Cook the chili pepper, garlic, lemongrass and ginger in an oiled large saucepan, while stirring. Stir in the stock and 3 1/2 cups water; bring to a boil.
  3. 3
    Add the chicken and return to a boil. Reduce the heat to low; simmer, uncovered, skimming occasionally, for about 5 mins, until the chicken is cooked through. Add the noodles, mint and sauces to the soup; stir until heated through. Just before serving, sprinkle with cilantro.

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