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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you cook it.

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

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. Thai rice stick soup (ขนมจีนน้ำยา) Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา).

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.

Thai rice stick soup (ขนมจีนน้ำยา) Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

So that’s going to wrap it up with this special food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!