| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Seafood | Thai | Thai, Soups, Ceideburg 2 | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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