Joyce Jue, Guest Chef MM:MK VMXV03A 4 c Med coconut milk

1 1/2 c Chicken stock

3 Quarter sized pieces dried

galangal, also known as Siamese Ginger, or twice as much fresh galangal 4 Stalks fresh lemon grass,

bruised, cut into 2 in lengths 1 Lge whole boned chicken

breast, cut into 1/2 in Pces (about 1 lb, boned) 4 tb Fish sauce, Nam Pla

5 Fresh kaffir makrut lime

leaves (if available) 3 Or 4 fresh serrano chiles,

1 Sliced into rounds

2 Fresh limes, juiced

2 tb Frsh coriander lves, 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 coriander leaves. Serve hot.