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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my entire life. They are fine and they look fantastic.

You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it's more of a. A popular Thai dessert all time, many foreigners know this menu very well and also Thai people as well.

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

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

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Steps 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.

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