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