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Yield: 6 servings
| 4 | cups | Med coconut milk |
| 1½ | cups | Chicken stock |
| 3 | | Pieces dried galangal, |
| 6 | | :Pieces fresh Galangal |
| 4 | | Stalks fresh Lemon Grass |
| 1 | lg | Whole boned chicken breast |
| 4 | tablespoon | Fish sauce, Nam Pla |
| 5 | | Kaffir makrut lime leaves |
| 4 | | Fresh serrano chiles |
| 2 | | Fresh limes, juiced |
| 2 | tablespoon | Fresh coriander leaves |
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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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
Your CHICKEN IN COCONUT MILK SOUP - GAI TOM KHA is ready. Bon appetit!
Related recipes: Poultry, Thai, Jue
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