4 c Med coconut milk

1 1/2 c Chicken stock

3 Pieces dried galangal,

- (Siamese Ginger) – (quarter-sized pieces) -=OR=- 6 ieces fresh Galangal

4 Stalks fresh Lemon Grass

- bruised, – cut into 2-in lengths 1 lg Whole boned chicken breast

- cut into 1/2-in pieces 4 tb Fish sauce, Nam Pla

5 Kaffir makrut lime leaves

- (Fresh) – (if available) 4 Fresh serrano chiles

- sliced into rounds 2 Fresh limes, juiced

2 tb 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.