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Chinese Glass Noodle Soup

Rated as 4.6 out of 5 Stars

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35 m servings 166
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 166 calories; 2.2 16.7 18.2 84 1933 Full nutrition

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Served with Yaki Mando & Kimchi Fried Rice. Par-Cooked chicken ahead of time and came out pretty tasty.

This soup came out wonderfully! I did however double the recipe and I baked a black peppered pork tenderloin and cut it into thin slices to place atop the soup when serving. We didn't have lemon...