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