4 stalks of lemon-grass, cut into 1⁄2in
(1cm) lengths and bruised
7oz (200g) galangal, peeled
5 kaffir lime leaves, bruised
1 chicken leg
2 cups water
2 small, hot chilies
4 cups coconut milk
1 tbsp nam pla
juice of 3 limes
3 scallions, minced
2 tbsp chopped cilantro
Place the herbs, chicken, and
water in a medium saucepan and
bring to a boil. Simmer until the
chicken is cooked, about 30 minutes.
Remove the chicken and dice the
meat. Add the chilies to the soup.
Bring the soup back to a boil.
Pour in the coconut milk and
heat slowly. You want the soup to
become hot enough for the flavors
to infuse the coconut milk, but do
not let it boil.
Strain the soup into a clean pan or tureen, then add the nam pla, lime
juice, scallions, cilantro, and diced chicken. Taste for seasoning.
Cut the strained-out chili into slivers and use as a garnish, if desired.