Tom Kha Kai

16 fluid ounces soup broth (chicken stock) or water
2 kaffir lime leaves, rolled to crack them to
release the flavour, but otherwise intact
2 inch piece lemon grass, bruised to release flavor
1 in cube galangal ("kha") sliced thinly.
4 tablespoon fish sauce (or to taste)
2 tablespoons lime juice (or to taste)
4 oz chicken breast cut into smallish
bite sized pieces
5 fluid ounces coconut milk
? small red chilies, slightly crushed.

coriander (cilantro) leaves to garnish.

Note the number of red chilies is a personal choice. It can be as few
as half a chili 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
chilies. Personally I would suggest about 8-12 chilies for this recipe.
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,
and lime juice. Stir thoroughly, 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).
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.