Bring the stock to a simmer. Add the galangal, lemon grass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer.

Clean the fish and cut it into 1-inch steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3 to 4 minutes (until just cooked).

This recipe yields ?? servings.

In Thailand the fish is cleaned and then poached whole (with the head), then removed from the soup and cut into bite-sized pieces which are returned to the soup for serving. The method here is a little simpler, in that it doesn't involve handling the hot fish.

Thais eat the galangal, which is cut into thin matchstick pieces. However it has been noticed that many Americans prefer to discard the galangal and so it may be wiser to leave the galangal in thin slices. Similarly the lemon grass is eaten, but you may prefer to cut it into 2-inch lengths, and crush them with a mallet. These may then be discarded by the diner.

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