Chicken-Coconut

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By Domenica Marchetti

Wednesday, February 20, 2008; 12:00 AM

4 main-course servings*

Combine 2 tablespoons freshly squeezed lime juice, 2 tablespoons fish sauce and 2 thinly sliced scallions in a serving bowl placed by the stovetop.

Combine one (13.5-ounce) can unsweetened coconut milk and 1 1/2 cups chicken broth in a saucepan; bring to a gentle boil. Stir in 10 to 12 slices fresh galangal (available at Asian markets) or fresh ginger root and 2 stalks lemon grass, trimmed and cut on the diagonal into 1-inch lengths. Add 3/4 pound diced boneless, skinless chicken breast and 1 cup thinly sliced fresh mushrooms. Cook gently for 10 minutes, until the chicken is cooked through.

GARNISH: with 2 tablespoons coarsely chopped cilantro for each serving.

* Adapted from a recipe in "Quick & Easy Thai: 70 Everyday Recipes," by Nancie McDermott (Chronicle, 2004)