Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -quarter-sized
4 c Medium coconut milk Pieces fresh galangal
1 1/2 c Chicken stock 4 Stalks fresh lemon grass,
3 Quarter-sized pieces dried -bruised, cut into 2-inch
-galangal (kha), or 6 -lengths

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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