- Joyce Jue, Guest Chef
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.
