Place a big pot on the stove and get ready for at least 6 friends:
Organic if possible, of course!
2 lbs skinless chicken thighs
3 thickly sliced zucchini
1/4 head of cauliflower
2 cups of bean sprouts
2 cans of straw mushrooms, drained
2 cans of baby Asian corn, drained
4 stalks of lemon grass, peeled and cut into 3" pieces
4 large clumps of ginger, peeled - but leave whole
1/4 cup of lime juice
2 tablespoons of agave syrup
4 Kafir lime leaves - or sub for additional 2 tablespoons of lime juice
3 tall boxes of chicken broth
2 cans of lite coconut milk
1-2 tablespoons of crushed red pepper if you are sassy, none if you are not
2 packages of glass noodles
It seems like a lot of ingredients, but you can make this soup with just some or all of the ingredients and it will still taste good. Substitute tofu or seafood for the chicken to customize.
Simply pour all liquids into the pot, add the ginger, lemongrass and kafir** leaves. Let this boil, then place on low for an hour. This broth will smell aromatic and wonderful. Add the zucchini, cauliflower and chicken, let cook for 20 minutes -- then add remaining ingredients. Let simmer for another hour.
Cook and drain glass noodles and set aside.
Serve to Impress!!!
Use some pretty, deep bowls. Place the noodles in the bottom of each bowl, then use ladle to pour soup and chunks of good stuff over the noodles. Serve with spoon and chop sticks for noodle munching. Don't forget the ice cold drink---especially if you add the peppers!!
**Kafir leaf - this is a leaf from a Kafir Lime tree. This simple leaf is what makes Thai food smell so amazing. If you can't find it, then skip it and just add more lime. I actually planted my own tree and I love it! MJ