Learning to Cook Thai Food in Chiang Mai 🇹🇭

Ingredients

• 200 g Chicken Breast (diced small cubes)
• 100 g Mushrooms (sliced)
• 2 Tomato (medium, diced)
• 2 Onion (one for soup, one for stir‑fry, diced or sliced)
• 4 cloves Garlic (minced)
• 2 tsp Ginger (fresh, minced)
• 4 cup Chicken Broth (low‑sodium)
• 4 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Chili Paste (Thai red chili paste or sambal oelek)
• 1 tsp Sugar (granulated)
• 4 tbsp Oil (vegetable or canola oil)
• 400 g Chicken Thigh (boneless, skinless, bite‑size pieces)
• 100 g Cashew Nuts (unsalted, lightly toasted)
• 1 Bell Pepper (red or green, sliced thin)
• 1 tbsp Oyster Sauce (for depth of flavor)
• 1 tsp Chili Flakes (adjust to heat preference)
• 1 tsp Cornstarch (for light coating of chicken)
• 1 cup Glutinous Rice (short‑grain sticky rice)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 Mango (ripe, peeled and sliced)
• a few drops Food Coloring (optional) (to tint sticky rice, if desired)

Instructions

1. Prep All Ingredients

   Dice the chicken breast, slice mushrooms, dice tomatoes, slice one onion, mince garlic and ginger. Cut the chicken thigh into bite‑size pieces, slice the second onion, slice bell pepper, and toast the cashews in a dry pan for 2 minutes.

   Time: PT10M

2. Make Coconut Tomato Soup

   Heat 2 tbsp oil in the large pot over medium heat. Add half the onion, garlic, and ginger; sauté 2 minutes until fragrant. Add the diced chicken breast, mushrooms, and tomatoes; cook 3 minutes, stirring occasionally. Pour in chicken broth, 2 tbsp soy sauce, chili paste, and 1 tsp sugar. Bring to a gentle boil, then reduce to a simmer for 10 minutes.

   Time: PT15M

   Temperature: Medium

3. Finish Soup

   Remove the pot from heat. Ladle soup into bowls and keep warm while you finish the stir‑fry.

   Time: PT2M

4. Coat Chicken for Stir‑Fry

   In a mixing bowl, toss the chicken thigh pieces with 1 tsp cornstarch until lightly coated.

   Time: PT2M

5. Stir‑Fry Chicken

   Heat 2 tbsp oil in the wok over high heat. Add the coated chicken and stir‑fry 3 minutes until just browned but not fully cooked. Transfer to a plate.

   Time: PT4M

   Temperature: High

6. Vegetable Aromatics

   In the same wok, add remaining onion, garlic, ginger, and bell pepper. Stir‑fry 2 minutes until vegetables are crisp‑tender.

   Time: PT2M

   Temperature: High

7. Combine Chicken and Sauce

   Return the chicken to the wok. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp chili flakes. Toss everything together for 2 minutes until the chicken is cooked through and coated.

   Time: PT2M

   Temperature: High

8. Add Cashews

   Stir in the toasted cashews, mixing gently for 1 minute to combine flavors.

   Time: PT1M

9. Cook Sticky Rice

   Rinse glutinous rice until water runs clear. Cook in a rice cooker with 1 cup water (or in a pot, bring to boil, cover, simmer 15 minutes). Once cooked, gently stir in coconut milk, 2 tbsp sugar, and a pinch of salt. Let sit covered for 5 minutes to absorb flavors.

   Time: PT20M

   Temperature: Medium

10. Plate and Serve

    Serve a bowl of hot coconut tomato soup, a plate of chicken cashew stir‑fry, and a side of mango sticky rice. Garnish the stir‑fry with extra toasted cashews and a drizzle of soy sauce if desired.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

70g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thigh
• Instead of Mushrooms: Button mushrooms, Shiitake
• Instead of Tomato: Canned diced tomatoes
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Chicken Broth: Vegetable broth, Water + bouillon
• Instead of Soy Sauce: Tamari
• Instead of Chili Paste: Sriracha, Red pepper flakes
• Instead of Sugar: Honey, Maple syrup
• Instead of Oil: Peanut oil, Sunflower oil
• Instead of Chicken Thigh: Chicken Breast
• Instead of Cashew Nuts: Peanuts, Almonds
• Instead of Bell Pepper: Snap peas, Carrot strips
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Chili Flakes: Cayenne pepper
• Instead of Cornstarch: All‑purpose flour
• Instead of Glutinous Rice: Sushi rice
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Mango: Papaya, Peach

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Pot
• Wok or Large Skillet
• Ladle
• Measuring Spoons
• Mixing Bowl
• Spatula
• Rice Cooker or Pot with Lid

Critical Steps — Do Not Skip

• Sauté aromatics without burning to build flavor.
• Maintain high heat for the stir‑fry to keep chicken crisp.
• Do not over‑cook the soup; gentle simmer preserves tenderness.
• Properly rinse and steam glutinous rice for authentic sticky texture.

Chef Tips from the Video

• Toast cashews until golden for a nutty aroma.
• Add a squeeze of fresh lime to the soup just before serving for brightness.
• Use a high‑smoke‑point oil like peanut oil for the stir‑fry.

Troubleshooting

Storage

Refrigerator: Soup: up to 3 days in airtight container. Chicken cashew stir‑fry: 2 days. Sticky rice: 2 days.

Freezer: Soup freezes well for up to 1 month. Chicken cashew stir‑fry can be frozen for 1 month (reheat gently).

Room temperature: Do not store cooked dishes at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the soup broth a day ahead and refrigerate.
• Toast and store cashews in an airtight jar.
• Cook the sticky rice earlier; reheat with a splash of coconut milk.

Frequently Asked Questions