Chicken in Coconut Milk Soup
In Thai, this is called Gai Tom Kha. 49
pieces, dried or twice as much fresh galangal
fresh, bruised, cut into 2 inch lengths
boned, cut into 1/2 inch pieces
kaffir lime leaves
sliced into rounds
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.