Recipe for Gai Tom Kha (thai Chicken In Coconut Milk Soup)

		Stephen Ceideburg
4.00	c	Medium coconut milk
1.50	c	Chicken stock
3.00		Quarter-sized pieces dried
		galangal (kha), or 6
		quarter-sized
		Pieces fresh galangal
4.00		Stalks fresh lemon grass,
		bruised, cut into 2-inch
		lengths

Instructions:
4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil.
Reduce heat and simmer for 20 minutes.
Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2 minutes.
Add fish sauce, citrus leaves and remaining chiles.
Stir in the lime juice.
Garnish with coriander.
NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

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