- 2 ounces Glass noodles
- 2 ounces Shiitake mushroom
- 1 red Bell pepper (about 175 grams)
- 1 piece Ginger root (about 25 grams)
- 1 ½ pints Chicken broth
- 1 Chicken breast (about 200 grams)
- 2 ounces Snow pea
- 2 Scallions
- ½ Lime
- 1 tablespoon Soy sauce
Cook glass noodles according to package instructions. Rinse and drain. Clean shiitake mushrooms and remove stems. Cut into quarters. Rinse pepper, cut into quarters and remove seeds. Cut pepper into thin strips.
Peel ginger root and cut into strips. Bring chicken stock to a boil with the ginger. Rinse the chicken fillet and add to broth. Add mushrooms to the broth and cook over medium heat for 10-12 minutes.
After 4 minutes, add the pepper strips. Rinse snow peas and cut into strips. Rinse scallions and thinly slice.
Remove chicken fillet from the broth. Let fillet cool and then cut chicken into cubes. Juice lime. Add diced chicken to the broth with noodles, snow peas and onions. Bring to a boil. Season soup with soy sauce and 1 tablespoon lime juice. Serve immediately.