Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　a 1.8-ounce package bean-thread (cellophane) noodles

　　8 jumbo shrimp (about 3/4 pound total), shelled, leaving tail and connecting shell segment intact

　　1 3/4 cups fresh chicken broth

　　1 fresh jalapeño chili, halved lengthwise (wear rubber gloves)

　　8 fresh long coriander sprigs, washed, dried,and stems and leaves reserved separately

　　a 1/2-inch piece fresh gingerroot, peeled sliced thin, and cut into strips

　　1/2 avocado (preferably California)

　　2 radishes, sliced thin

　　2 scallions, sliced thin

　　2 large mushrooms, sliced thin

　　1 tablespoon fresh lime juice, or to taste

　　

Step 1

If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes. (Alternatively, cook angel's hair pasta in boiling salted water until al dente.) In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.

　　

Step 2

Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.

　　

Step 3

In pan simmer broth, jalapeño, reserved coriander stems, and gingerroot, covered, 5 minutes. While broth is simmering halve avocado lengthwise. Pit, peel, and cut avocado into lengthwise slices.

　　

Step 4

Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.

　　

Step 5

Season shrimp with salt and add to broth. Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables. Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.