4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
Serrano chiles, sliced into rounds 1 large whole chicken breast, cut
into 1/2-inch pieces (with or without bones, see note) 4 tablespoons
fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if
available 2 fresh limes, juice 2 tablespoons chopped coriander leaves
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.
