Gai Tom Kha

Ingredients

4 c coconut milk
1 1/2 c chicken stock
9 galangal
4 stalks lemon grass
2 lengths
6 slices serrano chiles
1 chicken breast
4 tb fish sauce
5 kaffir lime leaves
2 limes
2 tb coriander leaves

Instructions

* 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.