4 c Med coconut milk
1 1/2 c Chicken stock
3 Pieces dried galangal,
– (Siamese Ginger) – (quarter-sized pieces) -=OR=- 6 :Pieces fresh Galangal
4 Stalks fresh Lemon Grass
– bruised, – cut into 2-in lengths 1 lg Whole boned chicken breast
– cut into 1/2-in pieces 4 tb Fish sauce, Nam Pla
5 Kaffir makrut lime leaves
– (Fresh) – (if available) 4 Fresh serrano chiles
– sliced into rounds 2 Fresh limes, juiced
2 tb Fresh coriander leaves
– (chopped) 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.