Gai tom kha (thai chicken in coconut milk sou

Yield: 6 Servings S

Ingredients:

4 c Medium coconut milk
1 1/2 c Chicken stock
3 Quarter-sized pieces dried

Instructions:

-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.