---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken In Coconut Milk Soup
 Categories: Thai, Soups, Chicken
      Yield: 6 Servings
 
      4 c  Medium coconut milk
  1 1/2 c  Chicken stock
      3    Dried galangal;
           - quarter-sized pieces -OR-
      6    Fresh galangal;
           - quarter-sized pieces
      4    Fresh lemon grass stalks;
           - bruised, cut into 2"
           - lengths
      1 lb Chicken breast (1 lg);
           - boned,
           - cut into 1/2" pieces
      4 tb Fish sauce (Nam Pla)
      5    Fresh kaffir makrut lime
           - leaves (if available)
      3    Fresh serrano chiles;
           - up to 4, sliced
      2    Fresh limes; juiced
      2 tb Fresh cilantro; chopped
 
  In Thai, this is called Gai Tom Kha. Be sure to use unsweetened
  coconut milk, which is available in Asian markets.

  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 cilantro. Serve hot.

  Recipe by Joyce Jue, Guest Chef
 
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