CHICKEN IN COCONUT MILK SOUP - GAI TOM KHA

Servings: 6
Ingredients:

4 c  Med coconut milk
1 1/2 c  Chicken stock
3    Pieces dried galangal,
- (Siamese Ginger)
- (quarter-sized pieces)
-=OR=-
6    :Pieces fresh Galangal
4    Stalks fresh Lemon Grass
- bruised,
- cut into 2-in lengths
1 lg Whole boned chicken breast
- cut into 1/2-in pieces
4 tb Fish sauce, Nam Pla
5    Kaffir makrut lime leaves
- (Fresh)
- (if available)
4    Fresh serrano chiles
- sliced into rounds
2    Fresh limes, juiced
2 tb Fresh coriander leaves
- (chopped)

IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon
grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard
galangal and lemon grass. Return stock to a boil, add chicken and reduce to
a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and
chiles. Stir in lime juice. Garnish with more chiles to taste and coriander
leaves. Serve hot.

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