16 ounces Chicken stock ; or broth
2 medium kaffir lime leaves ; rolled to release the flavour
1 ounce lemon grass (citronella) ; bruised to release flavor
1 tablespoon galangal ; “kha” sliced thinly (Ginger will subsitute)
4 tablespoons fish sauce ; or to taste
2 tablespoons lime juice ; or to taste
4 ounces chicken breast ; cut into bite size
5 oz coconut milk
8 small Thai Chillies ; slightly crushed
1 tablespoon cilantro leaves ; - for garnish

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and
lime juice. Stir thoroughly and, bring to a boil. Add the chicken and
coconut milk, bring back to the boil, lower the heat to keep it simmering
and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few
as half a chilli per diner to as many as 8-10 per diner but the dish should
retain a balance of flavours and not be overwhelmed by the chillies.
Personally I would suggest about 8-12 chillies for this recipe.

Not really intended to be eaten as a separate course, you could serve it
with just a serving of steamed white (Jasmine) rice, or together with a Thai
meal. This quantity serves 4 with other food, but is probably only enough
for two if eaten separately.