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.