Chicken legs with noodles — boiled for slurping and fried for crunching — in a coconut curry soup that isn’t spicy but is as aromatic as an hour at Kalustyan’s. The recipe belongs to Sirichai Sreparplarn, who recently decamped to a pop-up inside Home/Made down the block. Both kitchens have it now, so the most famous dish in the Thai city of Chiang Mai could well become the most famous dish in the Brooklyn neighborhood of Red Hook.

By Pete Wells DEC. 14, 2015