Title: Gai Tom Kha (Thai Chicken and Coconut Milk Soup)
Categories: Thai Soup Ceideburg
Yield: 6 Servings

4	c	Medium coconut milk
1 1/2	c	Chicken stock
3	qt	Pieces dried galangal (kha), or
6	qt	Pieces fresh galangal
4		Stalks fresh lemon grass, bruised, cut into 2-inch lengths
6		Fresh Serrano chiles, sliced into rounds
1	lg	Whole chicken breast *
4	tb	Fish sauce (nam pla)
5		Fresh Kaffir lime leaves (makrut), if available
2		Fresh limes, juice
2	tb	Chopped coriander leaves

* 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 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.

Posted by Stephen Ceideberg; December 13 1991.

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