Ingredients

• One 14-ounce can coconut milk
• 6 thin slices fresh galangal or 4 slices fresh ginger
• 2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar
• 5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest
• 3/4 pound boneless and skinless chicken breast, thinly sliced
• 5 tablespoons Thai or Vietnamese fish sauce
• 2 tablespoons palm sugar or granulated sugar
• 1/2 cup fresh lime juice
• 1 teaspoon Thai red curry paste
• 1/4 cup coarsely chopped cilantro (fresh coriander)
• 25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle

Instructions

1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.