The Gourmet Mama

I couldn’t think of a catchy name for this recipe, but rest assured it’s good! Inspired by a Vietnamese soup recipe I came across, I changed it to fit my ingredients and tastes. The end result? A very simple, but exquisite soup that everyone in my family enjoyed. Oh, and it only takes 10-12 minutes to whip up.

Glass Noodle Soup with Ginger Lemon Chicken

Serves 4

2 bundles cellophane or bean thread noodles

4 c. chicken broth

2 tsp. lemon juice

2 chicken breasts, cut into julienne strips

1 onion, minced

1 inch ginger, peeled and minced

3 garlic cloves, minced

1 tsp. dried basil

Soak the bean thread noodles in very hot water. While they soak, sauté the onion, garlic, ginger and chicken in a small amount of oil in a pot.

When the garlic is cooked, add the broth and basil and let simmer for 5-7 minutes or until the chicken is cooked through. Add lemon juice and remove from the heat.

Drain the noodles, chop into small lengths of about one inch and divide between three bowls. Ladle soup on top of the noodles and serve hot.

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