How to Prepare Quick Thai rice stick soup (ขนมจีนน้ำยา)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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

The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):

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

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