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Gai Tom Kha (Thai Chicken In Coconut Milk Sou

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      Title: GAI TOM KHA (THAI CHICKEN IN COCONUT MILK SOU
 Categories: Thai, Chicken, Soups
      Yield: 6 Servings
 
           Stephen Ceideburg
      4 c  Medium coconut milk
  1 1/2 c  Chicken stock
      3    Quarter-sized pieces dried
           -galangal (kha), or 6
           -quarter-sized
           Pieces fresh galangal
      4    Stalks fresh lemon grass,
           -bruised, cut into 2-inch
           -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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