Stephen Ceideburg
4 c  Medium coconut milk
1 1/2 c  Chicken stock
3    Quarter-sized pieces dried
-galangal (kha), or 6
-quarter-sized
Pieces fresh galangal
4    Stalks fresh lemon grass,
-bruised, cut into 2-inch
-lengths

4 stalks fresh lemon grass, bruised, cut into 2-inch
lengths 6 fresh Serrano chiles, sliced into rounds 1
large whole chicken breast, cut into 1/2-inch pieces
(with or without bones, see note) 4 tablespoons fish
sauce (nam pla) 5 fresh Kaffir lime leaves (makrut),
if available 2 fresh limes, juice 2 tablespoons
chopped coriander leaves

Combine coconut milk, chicken stock, galangal, lemon
grass and 4 of the chiles in a saucepan; bring to a
boil. Reduce heat and simmer for 20 minutes. Strain
stock; discard galangal and lemon grass. Return stock
to a boil, add chicken and simmer until tender, about
2 minutes. Add fish sauce, citrus leaves and
remaining chiles. Stir in the lime juice. Garnish
with coriander.

NOTE: I like to use boned chicken breast if Im
cooking for guests. For the best flavor, however, use
a whole small chicken chopped into small pieces with
the bones; increase the cooking time until chicken is
tender.