Thai rice stick soup (ขนมจีนน้ำยา)
Thai rice stick soup (ขนมจีนน้ำยา)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Thai rice stick soup (ขนมจีนน้ำยา) is something that I have loved my entire life.

Great recipe for Thai rice stick soup (ขนมจีนน้ำยา). If you don't want to eat chicken feet, don't add chicken feet. Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.

To begin with this recipe, we must first prepare a few components. You can have thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
  1. Make ready chicken feet, toenails trimmed off
  2. Make ready bone in chicken thighs
  3. Take Water to cover meat
  4. Make ready krachai/finger root (~1 cup)
  5. Make ready Dried chili
  6. Prepare red curry paste
  7. Make ready coconut milk
  8. Get Kaffir leaves (~3-4 large ones or 6-7 small ones)
  9. Get pa-daek (fermented fish paste)
  10. Get whole green onions cut into 2 in. pieces
  11. Take Fish sauce

For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Here is how you cook it. Prepare of Water to cover meat.

Instructions to make Thai rice stick soup (ขนมจีนน้ำยา):
  1. Cover the chicken feet and thighs with enough water to cover them.
  2. Boil chicken thighs and chicken feet until the chicken feet for 15 minutes. Skim off any scum that accumulates as it boils.
  3. Mash the krachai with the chilli.
  4. Brown the coconut solids and red curry paste in a separate pot on med-high heat for ~3 minutes. Add the coconut liquid once it begins sizzling. Set aside.
  5. Take out the thighs and strip off the meat. Keep the chicken feet cooking at medium heat.
  6. Add 3/4 of the thigh meat to the krachai and mash. Add this to the cooking chicken feet and stir. Turn to med-high heat.
  7. Add the rest of the thigh meat and bones (+ optional chicken blood) to the pot. Rip up the kaffir leaves and add to the pot. Stir.
  8. Add the coconut milk-red curry paste mixture to the chicken pot. Stir. Add the pa-daek and green onion. Add fish sauce to taste.
  9. Eat over rice noodles.

Here is how you cook it. Prepare of Water to cover meat. Great recipe for Thai rice stick soup (ขนมจีนน้ำยา). If you don't want to eat chicken feet, don't add chicken feet. Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot.

So that is going to wrap it up for this exceptional food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!