~ Chicken in coconut milk soup Recipe ~

- Joyce Jue, Guest Chef
           - MM:MK VMXV03A
      4 c  Med coconut milk
  1 1/2 c  chicken stock
      3    Quarter-sized pieces dried
           -galangal, also known as
           -Siamese Ginger, or twice
           -as much fresh galangal
      4    Stalks fresh lemon grass,
           -bruised, cut into 2-in
           -lengths
      1    Lge whole boned chicken
           -breast, cut into 1/2-in
           Pces (about 1 lb, boned)
      4 tb Fish sauce, Nam Pla
      5    Fresh kaffir makrut lime
           -leaves (if available)
      3    Or-4 fresh serrano chiles,
      1    Sliced into rounds
      2    Fresh limes, juiced
      2 tb Frsh coriander lves, chopped
 
  In Thai, this is called Gai Tom Kha. Be sure to use
  unsweetened coconut milk, which is available in Asian
  markets. 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.