Chicken in Coconut Milk Soup- Gai Tom Kha

• 4 cups coconut milk medium
• 1 1/2 cups chicken broth
• 3 pieces galangal root dried, quartered size pieces
• 6 pieces galangal root fresh
• 4 stalks lemongrass fresh, bruised, cut into 2 inch lengths
• 1 large chicken breasts whole, boned, cut into 1/2 inch pieces
• 4 tablespoons fish sauce
• 5 each kaffir lime leaves
• 4 each serrano chiles fresh, sliced into rounds
• 2 each limes fresh, juiced
• 2 tablespoons cilantro fresh, chopped

1. In a saucepan, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes.
2. Strain stock; discard galangal and lemon grass.
3. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes).
4. Add fish sauce, citrus leaves and chiles.
5. Stir in lime juice.
6. Garnish with more chiles to taste and coriander leaves.
7. Serve hot.

coconut milk, chicken broth, galangal root, galangal root, chicken breasts, fish sauce, lime leaves, serrano chiles, cilantro

Taken from recipeland.com/recipe/v/chicken-coconut-milk-soup-gai-t-37290 (may not work)