* Either use canned coconut milk or use 2-1/4 pounds of grated coconut
(fresh) with 7 cups of hot water to make the required amount of
coconut milk. Debone the chicken, and cut up the meat into bite size
pieces. Cut up the bones into chunks. Simmer the chicken bone in
coconut milk over low to medium heat for approximately 1/2 hour.
Remove the bones and add the cut up chicken meat and sliced galanga.
Place the lid back on the pot and continue to simmer over low heat
for another 20 minutes. Remove from heat and season to tastes with
fish sauce, lime juice, and sugar. Serve with chopped cilantro and
crushed hot peppers sprinkled on top.
