Thai Deep-Fried Chicken

If you take away only one lesson from this week's worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add deep level of savoriness to anything that it touches, even fried chicken.

Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'

Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai Khao Soi Gai recipe combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles.

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!

Thai Coconut Chicken

A Coconut Chicken infused with flavour and richness from a beautiful Thai coconut marinade. This Thai chicken will transport you to the tropics!

Chicken Coconut Soup (Tom Kah Gai) From 'Everyday Thai Cooking'

Tom kah gai is a Thai takeout classic, at least in my house. Between the lush coconut milk, tender chicken, and tangy, lemongrass-laced broth, it's serious comfort food. Katie Chin's version in Everyday Thai Cooking exhibits the perfect balance between the richness of the coconut fat and the sour and salty notes from the herbs, lime, and fish sauce.

Seriously Asian: Burmese Chicken-Coconut Soup

"Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup." [Photographs: Chichi Wang] Call it Myanmar; call it Burma. Nomenclature aside, relatively little is known about the cuisine of a...

Spicy Chicken Noodle Soup With Lime and Ginger

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces.

Chicken Pad Thai

In this famous Thai dish, tangy tamarind, crunchy peanuts, chewy rice noodles, palm sugar, and briny fish sauce combine into a hearty and flavorful way to serve up chicken. The key is a good balance between the tart tamarind, salty fish sauce, and sweet palm sugar.

Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup)

Think of the best chicken soup you've had: steaming hot, rich, comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we're not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you're starting to get an idea of what yum jin gai is all about.