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One 14-ounce can coconut milk
6 thin slices fresh galangal or 4 slices fresh ginger
2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar
5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest
3/4 pound boneless and skinless chicken breast, thinly sliced
5 tablespoons Thai or Vietnamese fish sauce
2 tablespoons palm sugar or granulated sugar
1/2 cup fresh lime juice
1 teaspoon Thai red curry paste
1/4 cup coarsely chopped cilantro (fresh coriander)
25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle
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1st Keep
 Kirsten
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Comments
1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.
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