Recipe - Gai Tom Kha (Thai Chicken And Coconut Milk Soup)

4 cup Medium coconut milk
1 One half cup Chicken stock
3 qt Pieces dried galangal
(kha), or
6 qt Pieces fresh galangal
4 Stalks fresh lemon grass,
bruised, cut into 2inch
lengths
6 Fresh Serrano chiles,
cut or sliced up into rounds
1 lg Whole chicken breast *
4 tablespoon Fish sauce (nam pla)
5 Fresh Kaffir lime leaves
(makrut), if available
2 Fresh limes, juice
2 tablespoon Chopped coriander leaves

* cut into 1/2inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip