INGREDIENTS

INSTRUCTIONS

4 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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