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Chicken In Coconut Milk Soup Recipe
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- Joyce Jue, Guest Chef - MM:MK VMXV03A 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 (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.
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