Chicken In Coconut Milk Soup

Title: CHICKEN IN COCONUT MILK SOUP

Categories: Thai, Soups, Chicken

Yield: 6 servings

- Joyce Jue, Guest Chef

4 c Med coconut milk

1 1/2 c Chicken stock

3 Quarter-sized pieces dried

-galangal, also known as

-Siamese Ginger, or twice

-as much fresh galangal

4 Stalks fresh lemon grass,

-bruised, cut into 2-in

-lengths

1 Lge whole boned chicken

-breast, cut into 1/2-in

Pces (about 1 lb, boned)

4 tb Fish sauce, Nam Pla

5 Fresh kaffir makrut lime

-leaves (if available)

3 Or-4 fresh serrano chiles,

1 Sliced into rounds

2 Fresh limes, juiced

2 tb Frsh coriander lves, chopped

In Thai, this is called Gai Tom Kha. Be sure to use

unsweetened coconut milk, which is available in Asian

markets. 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

2 minutes

chiles. Stir in lime juice. Garnish with more chiles

to taste and coriander leaves. Serve hot. --