CHICKEN IN COCONUT MILK SOUP

      Title: CHICKEN IN COCONUT MILK SOUP
  Categories: Thai, Soups, Chicken
       Yield: 6 Servings
  
            - 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.
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