Title: Chicken in Coconut Milk Soup
Categories: Thai Soup Chicken
Yield: 6 Servings
| 4 | c | Med coconut milk |
| 1 1/2 | c | Chicken stock |
| 3 | | Quarter-sized pieces dried galangal, also known as Siamese G |
| 4 | | Stalks fresh lemon grass, bruised, cut into 2-in lengths |
| 1 | | Lge whole boned chicken breast, cut into 1/2-in |
| | | Pces (about 1 lb, boned) |
| 4 | tb | Fish sauce, Nam Pla |
| 5 | | Fresh kaffir makrut lime leaves (if available) |
| 3 | | Or-4 fresh serrano chiles, |
| 1 | | Sliced into rounds |
| 2 | | Fresh limes, juiced |
| 2 | tb | Frsh coriander lves, chopped |
In Thai, this is called Gai Tom Kha. Be sure to use unsweetened coconut
milk, which is available in Asian markets. 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.