Dom Yam Gai

• 1 quart coconut milk, homemade (page 584) or canned
• 1 cup chicken stock, preferably homemade (page 160)
• 1 pound boneless, skinless chicken breast or thigh, cut into 1-inch strips
• 3 lemongrass stalks, trimmed, smashed, and cut into 2-inch lengths (page 143)
• 10 nickel-sized slices of fresh ginger
• 2 fresh chiles, preferably Thai, stemmed, seeded, and minced, or hot red pepper flakes to taste
• 4 lime leaves, preferably fresh, roughly chopped
• 1 cup sliced button mushrooms or drained canned straw mushrooms
• 3 tablespoons nam pla
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro leaves, optional

1. Combine the coconut milk and stock in a large saucepan, turn the heat to medium-high, and bring to a boil.
2. Lower the heat a bit, add the chicken pieces, and simmer until cooked through, about 10 minutes.
3. Remove the chicken with a slotted spoon and set aside.
4. Add the lemongrass, ginger, chiles, and lime leaves; simmer for 15 minutes.
5. Remove the larger pieces of spices with a slotted spoon.
6. Return the chicken to the saucepan along with the mushrooms and heat through, about 3 minutes.
7. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
8. Turn off the heat and stir in the nam pla, lime juice, and sugar.
9. Season with salt and pepper, garnish with the cilantro if desired, and serve.

coconut milk, chicken stock, chicken, stalks, ginger, fresh chiles, lime, button mushrooms, lime juice, sugar, salt, cilantro

Taken from www.epicurious.com/recipes/food/views/dom-yam-gai-385861 (may not work)