Yield: 6 Servings
|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.