Gai tom kha (thai chicken and coconut milk soup)

4 c  Medium coconut milk
  1 1/2 c  chicken stock
      3 qt Pieces dried galangal
           -(kha), or
      6 qt Pieces fresh galangal
      4    Stalks fresh lemon grass,
           -bruised, cut into 2-inch
           -lengths
      6    Fresh Serrano chiles,
           -sliced into rounds
      1 lg Whole chicken breast *
      4 tb Fish sauce (nam pla)
      5    Fresh Kaffir lime leaves
           -(makrut), if available
      2    Fresh limes, juice
      2 tb 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.
  
  Posted by Stephen Ceideberg; December 13 1991.