Chicken Glass Noodle Soup
Clear in appearance and flavor – a quick and aromatic soup à la Asia.
Ingredients
- 50 g glass noodles
- 50 g shiitake mushrooms
- 175 g red bell pepper (1 red bell pepper)
- 25 g Ginger (1 piece)
- 750 ml poultry broth
- 200 g Chicken breast fillet (1 chicken breast fillet)
- 50 g snow peas
- 2 Spring Onions
- 0.5 lime
- 1 tbsp soy sauce
Instructions
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1.
Cook glass noodles according to package instructions, rinse under cold water and drain. Clean shiitake mushrooms, removing stems completely and quartering caps. Quarter the bell pepper, deseed, wash and slice into thin strips.
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2.
Peel ginger and cut into strips. Bring poultry broth with ginger to a boil. Wash chicken fillet, add it with mushrooms to the broth and simmer for 10-12 minutes over medium heat.
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3.
After 4 minutes add the bell pepper strips. Clean snow peas and spring onions, wash and slice into strips.
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4.
Remove chicken from broth, let cool briefly then dice. Squeeze lime juice. Add chicken cubes with noodles, snow peas and onions to the soup, bring back to a boil. Season glass noodle soup with soy sauce and 1 tbsp lime juice and serve immediately.
