*cut into 1/2-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.
Serves 6 to 8.
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.
Posted by Stephen Ceideberg; December 13 1991.
