4 c Medium coconut milk
1 1/2 c Chicken stock
3 qt Pieces dried galangal
-(kha), or 6 qt Pieces fresh galangal
4 Stalks fresh lemon grass,
-bruised, cut into 2-inch -lengths 6 Fresh Serrano chiles,
-sliced into rounds 1 lg Whole chicken breast *
4 tb Fish sauce (nam pla)
5 Fresh Kaffir lime leaves
-(makrut), if available 2 Fresh limes, juice
2 tb Chopped coriander leaves
* cut into 1/2-inch pieces (with or without bones, see note) 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. Serves 6 to 8. 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. Posted by Stephen Ceideberg; December 13 1991.