INGREDIENTS

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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