Chiang Mai Chicken

[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.

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.

Chiang Mai Chicken

About This Recipe

Yield:serves 1 to 2
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Bangkok Street Food's Chiang Mai Chicken


  • 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 of fresh egg noodles
  • A few deep-fried egg noodles
  • 2 spring onion, chopped
  • 1 handful of chopped coriander leaves
  • Paste
  • 3 big, red, dried chillies, 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 of salt
  • To Serve
  • Thai pickled vegetables
  • 1 shallot, sliced finely
  • 1 lime, cut in wedges


  1. 1

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

  2. 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. 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.


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