Chiang Mai Chicken

By
Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. 
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Updated April 10, 2019
20120314-197280-chiang-mai-chicken.jpg
Luk Thys

Adapted from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse this Chiang Mai Chicken is a big, beautiful bowl of soup, brimming with countless tastes and textures.

Beginning with chicken legs braised in a broth of coconut cream and chicken stock, the soup base has a deep, spicy-sweetness through a paste of chiles, turmeric, and spices. Blanched egg noodles are added to the broth along with a topper of crisp, flash-fried noodles and a handful of cilantro and chopped scallions.

Sounds pretty good, right? Well, that's not all. When enjoying Chiang Mai Chicken you're invited to customize your bowl with finely sliced shallots, wedges of lime, Thai pickled vegetables, and roasted chili sauce.

Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved.

Recipe Details

Chiang Mai Chicken

Active 30 mins
Total 30 mins
Serves 1 to 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 chicken legs

  • 4 tablespoons coconut cream

  • 1 tablespoons palm sugar

  • 2 tablespoons light soy sauce

  • 1 teaspoon dark soy sauce

  • 2 cups chicken stock

  • 1 handful fresh egg noodles

  • A few deep-fried egg noodles

  • 2 spring onion, chopped

  • 1 handful chopped coriander leaves

Paste:

  • 3 big red dried chiles, deseeded, soaked in water for 10 minutes, drained, chopped

  • 2 red shallots, chopped

  • 1 teaspoon coriander seed, roasted

  • 2 garlic cloves, chopped

  • 1-inch fresh turmeric, peeled and chopped

  • 1-inch fresh ginger, peeled and chopped

  • 3 coriander roots, scraped and chopped

  • Pinch salt

To Serve:

  • Thai pickled vegetables

  • 1 shallot, sliced finely

  • 1 lime, cut in wedges

Directions

  1. Pound the paste ingredients together, using a pestle and mortar, until smooth.

  2. Simmer the coconut cream in a pan until the oil starts to separate. Turn down the heat and add the paste. Fry the paste in the oil for 5 minutes. Add the chicken and simmer. Season with palm sugar, light and dark soy sauce. Moisten with stock and simmer for about 20 minutes, the chicken should be cooked.

  3. Blanch the egg noodles, put into a bowl, top with the chicken and pour over the soup. Top it with deep-fried egg noodles and garnish with spring onion and coriander. Serve with pickled vegetables, slices of shallot and wedges of lime.

Nutrition Facts (per serving)
647Calories
22gFat
69gCarbs
46gProtein
×
Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories647
% Daily Value*
Total Fat 22g28%
Saturated Fat 10g50%
Cholesterol 202mg67%
Sodium 1726mg75%
Total Carbohydrate 69g25%
Dietary Fiber 8g30%
Total Sugars 38g
Protein 46g
Vitamin C 53mg266%
Calcium 174mg13%
Iron 6mg34%
Potassium 1295mg28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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