Ingredients
- 8 stalks lemon grass (fresh)
- 6 sized galangal (pieces fresh)
- 4 lengths
- 3 sized (pieces dried)
- 1 chicken breast (whole)
- 4 c coconut milk
- 1 1/2 c chicken stock
- 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.