Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Source: JOYCE JUE

Makes 6 to 8 Servings

In Thai, this is called Gai Tom Kha. Be sure to use unsweetened
coconut milk, which is available in Asian markets. 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 pieces (about 1 lb, boned) 4 T fish
sauce, Nam Pla 5 fresh kaffir makrut lime leaves (if available)
3-or-4 fresh serrano chiles, sliced into rounds 2 fresh limes, juiced
2 T 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.

Converted by MMCONV vers. 1.40

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