Gai Tom Kha (Thai Chicken & Coconut Milk Soup)

Directions

• cut into ½-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.