Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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.

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