Gai Tom Kha (Thai Chicken and Coconut Milk Soup)

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4 c Medium coconut milk
6 qt fresh galangal
1 lg Whole chicken breast; *
4 tb Fish sauce (nam pla)
6 Fresh Serrano chiles
4 Stalks fresh lemon grass
Juice of 2 limes
1 1/2 c Chicken Stock
3 qt dried galangal
2 tb coriander leaves; Chopped
5 Fresh Kaffir lime leaves

Original recipe makes 6



* 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 Im 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. File

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