Thai Noodle Soup Rant

You go to a lot of places these days where the chefs seem to forget that every salad began as shoots of green vegetables, a $150.00 Waygu steak with some delicious complicated sauce had an ancestor of bush meat roasted on a stick around a campfire, and soups began out of necessity when a family of Piltdown Men caught a rabbit instead of a deer. I really like soup, and believed that there were maybe ten classic soups. Most of them are really simple, consisting of less than perhaps ten ingredients. More than ten ingredients is a little too much for me. Take for instance, New England Clam Chowder. Clams, onions, celery, salt pork, potatoes, cream, black pepper. French Onion Soup. Veal stock, red onions, butter, olive oil, salt, sugar, pepper, bread and cheese. You can't improve them. The same is true for the others (conch chowder, gumbo, Black bean, Gazpacho, Spanish garlic soup, Lebanese Lentil, Pho dac biet, and finally, Soup du poisson). I guess after eating the CHICKEN LEG NOODLE SOUP WITH EGG NOODLES SPICY for the first time, I guess I have to make it eleven. This is a simple, flavorful, outstanding soup. No truffles, no Jidori Chicken, no nasturtiums, foam, or other debutante ingredients in this soup. Instead, for 6.95, you are going to get two giant chicken legs in a rich chicken stock with perfectly cooked egg noodles, a heap of perfectly roasted, dried red chili, enough garlic to satisfy any Korean, and a handful of bean sprouts. There is genius in simplicity. You will not easily forget this soup.