Chicken In Coconut Milk Soup - Gai Tom Kha 4.00 cup coconut milk 1.50 cup chicken stock 3.00 pieces dried galangal, or: 6.00 pieces fresh galangal 4.00 stalks fresh lemon grass bruised, cut into 2-inch lengths 1.00 large whole boned chicken breast cut into 1/2-in pieces 4.00 tablespoon fish sauce, nam pla 5.00 kaffir makrut lime leaves 4.00 fresh serrano chiles sliced into rounds 2.00 fresh limes, juiced 2.00 tablespoon fresh coriander leaves (chopped) 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. Yield: 6 servings