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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thai Chicken & Rice Soup, Khao Tom Gai. 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.

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

To begin with this recipe, we must 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. Take 2 lbs chicken feet, toenails trimmed off
  2. Prepare 4 bone in chicken thighs
  3. Get Water to cover meat
  4. Take 8 krachai/finger root (~1 cup)
  5. Take to taste Dried chili
  6. Get 2 tbs red curry paste
  7. Take 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. Take 3 whole green onions cut into 2 in. pieces
  11. Get to taste Fish sauce

Trader Joe's Spicy Thai Shrimp Fried Rice. กลยุทธ์ กีฬา จำลองสถานการณ์ ผจญภัย ผู้เล่นจำนวนมาก อินดี้ เกมสวมบทบาท แข่งขันความเร็. เปิดใช้บัตรของขวัญ Steam หรือรหัสวอลเล็ต. เลือกตัวเลือกเพื่อเริ่มดำเนินการ.

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.

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