Spicy, salty, and tangy blend together in the classic Thai tradition. This is what a Thai grandmother would give you if you were feeling "under the weather". It's their version of "Jewish Penicillin". Ingredients 16 ounces Chicken stock - Low sodium 2 medium kaffir lime leaves rolled to release the flavour 1 ounce lemon grass (citronella) bruised to release flavor 1 tablespoon galangal "kha" sliced thinly (Ginger will subsitute) 2 tablespoons fish sauce or to taste 2 tablespoons lime juice or to taste 4 ounces chicken breast cut into bite size 5 ounces coconut milk 8 small Thai Chillies slightly crushed 1 tablespoon cilantro leaves - for garnish

Instructions
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe.

Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (Jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

Because of the high salt content of the fish sauce (Nam Pla), I recommend using low sodium chicken stock.


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Yields: 4 Servings    posted as 160368
    

notes:  Adapted from recipe by:
Colonel Ian F. Khuntilanont - Philpott, Vongchavalitkul University,
Korat 30000, Thailand

Cuisine:   Thai

Main Ingredient:   Chicken