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Chicken In Coconut Milk Soup

4 c Med coconut milk
1 1/2 c Chicken stock
3 Pieces dried galangal, (Siamese Ginger) (quarter-sized pieces) =OR=- 6 :Pieces fresh Galangal
4 Stalks fresh Lemon Grass bruised, cut into 2-in lengths
1 lg Whole boned chicken breast cut into 1/2-in pieces
4 tb Fish sauce, Nam Pla
5 Kaffir makrut lime leaves (Fresh) (if available)
4 Fresh serrano chiles sliced into rounds
2 Fresh limes, juiced
2 tb Fresh coriander leaves (chopped)


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


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