INGREDIENTS

4 stalks of lemon-grass, cut into 1⁄2in

(1cm) lengths and bruised

7oz (200g) galangal, peeled

and diced

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

DIRECTIONS

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.