Yield: 6 Servings
Measure | Ingredient |
---|---|
4 cups | Medium coconut milk |
1½ cup | Chicken stock |
3 quarts | Pieces dried galangal (kha), or |
6 quarts | Pieces fresh galangal |
4 \N | Stalks fresh lemon grass, bruised, cut into 2-inch lengths |
6 \N | Fresh Serrano chiles, sliced into rounds |
1 large | Whole chicken breast * |
4 tablespoons | Fish sauce (nam pla) |
5 \N | Fresh Kaffir lime leaves (makrut), if available |
2 \N | Fresh limes, juice |
2 tablespoons | Chopped coriander leaves |
* cut into ½-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.