Yield: 6 servings
Measure | Ingredient |
---|---|
4 cups | Coconut milk |
1½ cup | Chicken stock |
3 \N | Pieces dried galangal, or: |
6 \N | Pieces fresh Galangal |
4 \N | Stalks fresh Lemon Grass bruised, cut into 2-inch lengths |
1 large | Whole boned chicken breast cut into 1/2-in pieces |
4 tablespoons | Fish sauce, Nam Pla |
5 \N | Kaffir Makrut lime leaves |
4 \N | Fresh Serrano chiles sliced into rounds |
2 \N | Fresh limes, juiced |
2 tablespoons | 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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK