Chicken and Coconut Milk Soup with Galangal 

                          2 stalks lemongrass
                          6 stemmed whole Thai red and/or green
                          bird pepper chiles
                          2 tablespoons peanut oil
                          1 cup thinly sliced onion
                          3 slices fresh or thawed frozen
                          galangal, each the size of a quarter
                          1 tablespoon red curry paste ( Vong uses
                          "Mac Ploy" brand)
                          2 cloves garlic, minced
                          4 cups chicken stock
                          2 whole chicken breasts, skinned, boned,
                          and trimmed
                          2 cups canned unsweetened coconut milk
                          3 tablespoons nam pla (Thai fish sauce)
                          3 tablespoons fresh lime juice
                          8 fresh or frozen Kaffir lime leaves
                          salt and freshly ground black pepper to
                          taste
                          2 scallion, sliced very thin on the
                          diagonal
                          2 tablespoons chopped fresh coriander
                          leaves

Lay the lemongrass and 2 chiles on a word surface and smash them with the bottom of a small heavy saucepan. Fold the lemongrass stalks towards the center into thirds and tie with kitchen twine. 

Heat the peanut oil in a large heavy-bottomed saucepan over moderate heat. Reduce the heat to low, stir in the lemongrass, smashed chiles, onion, galangal, red curry paste and garlic. Cook covered, stirring frequently for 5 minutes or until the onions are softened. Be careful not to let the mixture brown. 

Stir in the chicken stock and bring to a simmer. Simmer uncovered for 15 minutes. Cut the chicken into 3/4 inch dice. Add the chicken, coconut milk, nam pla, lime juice, 4 lime leaves and salt and pepper and cook. Stir constantly for 3 minutes or until the chicken is just cooked through. Discard the lemongrass. Just before serving, garnish the soup with the scallions, fresh coriander, remaining 4 chiles and 4 lime leaves and serve hot.
