Method
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan, and heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Stir well and garnish with cilantro leaves and crushed chilli peppers.
Ingredients
2 cups (16 fl.oz./500 ml.) coconut milk: 6 thin slices young galangal (Kha On); 2 stalks of lemon drass (Takhrai), lower portion cut into 1 in. (2.5 cm.) lengths, crushed; 5 fresh kaffir lime leaves (Bai Makrut), torn in half; 8 fl.oz. (250 g.) boned chicken breast, liced; 5 tablespoons fish sauce (Nam Pla); 2 tablespoons sugar; 1/2 cup (4 fl.oz./12.5 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); 1/4 cup cilantro/coriander leaves (Bai Phak Chi), leafstalk clipped; 5 green Thai chilli peppers (Phrik Khi Nu), crushed.
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