Title: Chicken in coconut milk soup - gai tom kha
 Categories: Poultry
      Yield: 6 Servings
 
      4 c  Med coconut milk
  1 1/2 c  Chicken stock
      3    Pieces dried galangal,
           - (Siamese Ginger)
           - (quarter-sized pieces)
           -=OR=-
      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.