Recipe of Ultimate Thai rice stick soup (ขนมจีนน้ำยา)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Thai rice stick soup (ขนมจีนน้ำยา) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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. Prepare 2 lbs chicken feet, toenails trimmed off
2. Take 4 bone in chicken thighs
3. Get Water to cover meat
4. Make ready 8 krachai/finger root (~1 cup)
5. Make ready to taste Dried chili
6. Take 2 tbs red curry paste
7. Get 1 can coconut milk
8. Prepare Kaffir leaves (~3-4 large ones or 6-7 small ones)
9. Make ready 2 tbs pa-daek (fermented fish paste)
10. Make ready 3 whole green onions cut into 2 in. pieces
11. Take 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 it up for this exceptional food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!