Gai Tom Kha (Thai Chicken And Coconut Milk Soup) 4 cup medium coconut milk 1 1/2 cup chicken stock 3 quartered pieces dried galangal (kha), or 6 quartered pieces fresh galangal 4 stalks fresh lemon grass bruised, cut into 2 6 fresh serrano chiles sliced into rounds 1 large whole chicken breast * 4 tablespoon fish sauce (nam pla) 5 fresh kaffir lime leaves 1 or 1 tbs.. lime zest 2 fresh limes juice 2 tablespoon chopped coriander leaves * cut into 1/2-inch pieces (with or without bones, see note) 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. Serves 6 to 8. NOTE: I like to use boned chicken breast if I'm 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. Yield: 6