Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Medium coconut milk 6 Fresh Serrano chiles,
1 1/2 c Chicken stock -sliced into rounds
3 qt Pieces dried galangal 1 lg Whole chicken breast *
-(kha), or 4 tb Fish sauce (nam pla)
6 qt Pieces fresh galangal 5 Fresh Kaffir lime leaves
4 Stalks fresh lemon grass, -(makrut), if available
-bruised, cut into 2-inch 2 Fresh limes, juice
-lengths 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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