This salad can be made with or without the chicken and can be served hot, at room temperature, or cold. Note that the consistency differs as the noodles absorb the liquid the longer it sits to cool.

2 ¼ inch slices of galingale

A handful of lime leaves

2 stalks of lemongrass, chopped into 2 inch chunks

2 boneless skinless chicken breasts

¼ each of chopped basil and mint

1 can of coconut milk

1 T grated ginger

1 T fish sauce

1 T soy sauce

3 cloves grated garlic

Juice of 1 lime

1 t chili/garlic sauce

2 chopped scallions

One 5oz can of water chestnuts

One 8oz package of baked tofu

3 carrots, grated

1 bunch of asparagus, cut into 1 ½ inch lengths

1 handful of snow peas

1 bag of mung bean sprouts

3T peanuts

1 package of rice noodles

Bring galingale, lime leaves, and lemongrass to a boil in 4 cups of water or broth for about a half hour.

Meanwhile combine, herbs, 1C of coconut milk, ginger, fish and soy sauces, garlic, lime, hot sauce, scallions, water chestnuts, tofu and carrots in a large bowl.

Add chicken to the broth and boil for 20 minutes.  Remove the chicken and let it cool. Scoop out the seasonings from the broth with a spider or slotted spoon. Now add the asparagus to the broth and boil for 5 minutes.  Remove to a bowl and let cool in the freezer.

Add snow peas to the broth and cook 3 minutes.

Add the asparagus to the large bowl with the carrots etc. and add the snow peas to the freezer bowl to cool.

Turn broth down to low and add the remaining coconut milk (sometimes coconut milk can separate if added to boiling liquid.) Bring to a simmer. Add the noodles and a little bit of salt. Turn off heat and let sit for 5 minutes or until soft. Drain, reserving what is left of the broth. Add snow peas to the salad bowl and put the noodles in the freezer bowl to cool slightly in the freezer.

Add half of the mung beans to the bowl and toss. When the noodles have stopped steaming, add them to the bowl and let the mixture sit for about 10 minutes.  Toss again. Add some more broth if you prefer more liquid.  Serve, topped with peanuts and the remainder of the mung beans.

Cooking time: approximately 1 hour and 20 minutes

Serves 4