| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Med coconut milk |
| 1 1/2 |
c |
Chicken stock |
| 3 |
|
Pieces dried galangal, (Siamese Ginger) (quarter-sized pieces) =OR=- |
| 6 |
|
:Pieces fresh Galangal |
| 4 |
|
Stalks fresh Lemon Grass bruised, cut into 2-in lengths |
| 1 |
lg |
Whole boned chicken breast cut into 1/2-in pieces |
| 4 |
tb |
Fish sauce, Nam Pla |
| 5 |
|
Kaffir makrut lime leaves (Fresh) (if available) |
| 4 |
|
Fresh serrano chiles sliced into rounds |
| 2 |
|
Fresh limes, juiced |
| 2 |
tb |
Fresh coriander leaves (chopped) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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