PREPARATION:
1. Cut the chicken breast diagonally across the meat grain into pieces 1 1/2 inches
long and 1 1/2 inch thick.
2. Boil 2 cups of the coconut milk over high heat, then add the chicken, salt and
galangal. Cook about 5-10 minutes or until chicken is tender Add the remaining 1
cup of coconut milk and the torn kaffir lime leaves. Mix together Season with sugar,
lime juice, fish sauce and hot chilies.Turn off the heat when the liquid boils.
3. Serve the chicken and galangal soup in a bowl. Garnish with the coriander; young
kaffir lime leaves and hot chilies. Serve hot with steamed rice.
