Gai Tom Kha (Thai Chicken And Coconut Milk Soup)


Serves 6 to 8.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          medium coconut milk
   1 1/2  cups          chicken stock
   3      quarts        pieces dried galangal -- (kha), or
   6      quarts        pieces fresh galangal
   4      stalks        fresh lemon grass -- bruised, cut into 2"
   6                    fresh serrano chiles -- sliced into rounds
   1      large         whole chicken breast *
   4      tablespoons   fish sauce -- (nam pla)
   5                    fresh kaffir lime leaves
                         -- or 1 tbs.. lime zest
   2                    fresh limes -- juice
   2      tablespoons   chopped coriander leaves

*  cut into 1/2-inch 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.

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.