| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Chicken, Soups, Thai | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | c | Medium coconut milk |
| 1 1/2 | c | Chicken stock |
| 3 | Quarter-sized pieces dried | |
| galangal kha or 6 | ||
| quarter-sized | ||
| Pieces fresh galangal | ||
| 4 | Stalks fresh lemon grass | |
| bruised cut into 2-inch | ||
| lengths |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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