– Joyce Jue, Guest Chef – MM:MK VMXV03A 4 c Med coconut milk
1 1/2 c Chicken stock
3 Quarter-sized pieces dried
-galangal, also known as -Siamese Ginger, or twice -as much fresh galangal 4 Stalks fresh lemon grass,
-bruised, cut into 2-in -lengths 1 Lge whole boned chicken
-breast, cut into 1/2-in Pces (about 1 lb, boned) 4 tb Fish sauce, Nam Pla
5 Fresh kaffir makrut lime
-leaves (if available) 3 Or-4 fresh serrano chiles,
1 Sliced into rounds
2 Fresh limes, juiced
2 tb Frsh coriander lves, chopped
In Thai, this is called Gai Tom Kha. Be sure to use unsweetened coconut milk, which is available in Asian markets. 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.