Chicken In Coconut Milk Soup- Gai Tom Kha – Main Dish

4 c Med coconut milk

1 1/2 c Chicken stock

3 Pieces dried galangal,

– (Siamese Ginger) – (quarter-sized pieces) -?? 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.