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Chicken in coconut milk soup

Yield: 6 Servings - J

Ingredients:

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

Instructions:

-galangal also known as -Siamese Ginger or twice -as much fresh galangal 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.

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