Stephen Ceideburg
      4 c  Medium coconut milk

  1 1/2 c  Chicken stock

      3    Quarter-sized pieces dried

           -galangal (kha), or 6
           -quarter-sized
           Pieces fresh galangal
      4    Stalks fresh lemon grass,

           -bruised, cut into 2-inch
           -lengths
  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 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.