Stephen Ceideburg
2    Chicken breast halves
1/2 c  Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2    Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c  Unsweetened coconut milk
2 c  Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c  Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal–even dried, to ginger, but ginger will do. S.C.]

Place chicken breasts in pan with just enough cold water to cover. Bring to
a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and
opaque throughout; cook only to just beyond pink stage. Remove breasts and
drain well. Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
sauce, chile pepper, green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
and lemon mixture and heat through, about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.