1 each red, green and yellow bell pepper, halved, cored and diced
1 ripe tomato, diced
1 small red onion, diced
2 garlic cloves, minced
3 Tbsp. flat leaf parsley, chopped
1/4 c. red wine vinegar
salt and freshly ground pepper
fresh parsley for garnish
Combine the chicken broth, ginger, lime juice, soy sauce and crushed lemon grass in a 5-qt. Dutch oven and bring to a boil. Remove from the heat. Cover and allow the broth to steep for 60 minutes.
While the broth is steeping, heat a skillet over medium-high heat. Add the oil and heat for an additional minute. Sauté the mushrooms until they are tender. Remove from the heat and set aside.
Strain the broth through a fine mesh sieve and return it to the Dutch oven.
Place the noodles in a heat-proof bowl and cover them with hot water. Soak the noodles for 5 - 10 minutes or until soft. Drain. Either leave noodles long or snip with scissors to desired length and set aside.
Return the Dutch oven to the burner. Over medium heat, bring the broth to a simmer.
Add the carrots and scallions and cook for 5 minutes or until the carrots are tender.
Add the tofu and shrimp and cook for 1 minute or until hot.
Add the edamame, snow peas, mushrooms and noodles and cook for a few minutes to heat through. Serve immediately.