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 I'm cooking for güsts. 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.

Stichworte: Thai, Chicken, Soups