[Photograph: 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.

As always with our Cook the Book feature, we have five (5) copies of 'Bangkok Street Food' to give away.