Serves:

Ingredients:

Stephen Ceideburg
bruised, cut into 2-inch
4 Stalks fresh lemon grass,
Pieces fresh galangal
quarter-sized
galangal (kha), or 6
3 Quarter-sized pieces dried
1 1/2 c Chicken stock
4 c Medium coconut milk
lengths

Method:

4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves 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.
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.