Dom Yam Gai or Chicken & Galangal Soup

Originally from "The Original Thai Cookbook" by Jennifer Brennan Beef, cut into thin strips, or firm white fish may be substituted for the chicken.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 5  cups coconut milk
• 1  whole chicken breast, chopped into bite-sized pieces
• 3  stalks lemongrass, bruised and cut into 1-inch pieces
• 2  teaspoons ground galangal or 2  teaspoons ginger powder
• 3  green onions, finely chopped
• 2  tablespoons fresh cilantro, chopped
• 4 -6  serrano chilies, seeded and chopped
• 2  limes, juice of
• 3  tablespoons fish sauce (Nam Pla)

Directions

1. Bring coconut milk to a boil.
2. Add chicken, lemongrass and ginger.
3. Reduce heat and simmer, uncovered, until chicken is tender (about 15 minutes).
4. Add onions, cilantro and chillies; bring heat up to just below the boiling point.
5. Remove pan from heat, add remaining ingredients, and serve.