Title: Chicken in Coconut Milk Soup - Gai Tom Kha
Categories: Thai Poultry Soup
Yield: 6 Servings

4	c	Coconut milk
1 1/2	c	Chicken stock
3		Pieces dried galangal, or:
6		Pieces fresh Galangal
4		Stalks fresh Lemon Grass bruised, cut into 2-inch lengths
1	lg	Whole boned chicken breast cut into 1/2-in pieces
4	tb	Fish sauce, Nam Pla
5		Kaffir Makrut lime leaves
4		Fresh Serrano chiles sliced into rounds
2		Fresh limes, juiced
2	tb	Fresh coriander leaves (chopped)

IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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