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4 c Medium coconut milk
1 1/2 c chicken stock
3 qt Pieces dried galangal
-(kha), or
6 qt Pieces fresh galangal
4 Stalks fresh lemon grass,
-bruised, cut into 2-inch
-lengths
6 Fresh Serrano chiles,
-sliced into rounds
1 lg Whole chicken breast *
4 tb Fish sauce (nam pla)
5 Fresh Kaffir lime leaves
-(makrut), if available
2 Fresh limes, juice
2 tb Chopped coriander leaves
* cut into 1/2-inch pieces (with or without bones, see note)
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.
Serves 6 to 8.
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.
Posted by Stephen Ceideberg; December 13 1991.
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