Coconut Soup with Chicken

Ingredients

• 5  bird chiles crushed
• 14 ounce coconut milk canned
• 1.8 pounds chicken breast quarters 
• 0.8 pound chicken thigh quarters 
• 6 tablespoons cilantro leaves fresh chopped
• 20 pieces galangal fresh crushed peeled thinly sliced
• 5  kaffir lime leaves grated
• 0.5 cup lemongrass fresh crushed peeled sliced
• 3 tablespoons juice of lime fresh
• 0.3 cup thai fish sauce 
• 4 cups water 

Equipment

• bowl
• frying pan
• dutch oven
• colander

Directions

1. Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil.
2. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.
3. Remove the chicken from broth.
4. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.
5. Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice.
6. Remove from heat.
7. Garnish with cilantro.