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| 4 Tasse | Medium coconut milk |
| 1 1/2 Tasse | chicken stock |
| 3 ca. 1 Liter | Pieces dried galangal (kha), or |
| 6 ca. 1 Liter | Pieces fresh galangal |
| 4 | Stalks fresh lemon grass, bruised, cut into 2-inch lengths |
| 6 | Fresh Serrano chiles, sliced into rounds |
| 1 gross | Whole chicken breast * |
| 4 Esslöffel | Fish sauce nam pla |
| 5 | Fresh Kaffir lime leaves (makrut), if available |
| 2 | Fresh limes, juice |
| 2 Esslöffel | coriander leaves chopped |
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* cut into 1/2-inch pieces (with or without bones, see note)
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander.
For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.
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