Hey everyone, I hope you’re having an amazing 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 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 favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my entire life.
Find Deals on Thai Rice Sticks in Womens Apparel on Amazon. Great recipe for Thai rice stick soup (ขนมจีนน้ำยา). If you don't want to eat chicken feet, don't add chicken feet. Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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):
- Get 2 lbs chicken feet, toenails trimmed off
- Get 4 bone in chicken thighs
- Get Water to cover meat
- Make ready 8 krachai/finger root (~1 cup)
- Take to taste Dried chili
- Get 2 tbs red curry paste
- Prepare 1 can coconut milk
- Take Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Get 2 tbs pa-daek (fermented fish paste)
- Prepare 3 whole green onions cut into 2 in. pieces
- Prepare to taste Fish sauce
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Instructions to make Thai rice stick soup (ขนมจีนน้ำยา):
- Cover the chicken feet and thighs with enough water to cover them.
- Boil chicken thighs and chicken feet until the chicken feet for 15 minutes. Skim off any scum that accumulates as it boils.
- Mash the krachai with the chilli.
- 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.
- Take out the thighs and strip off the meat. Keep the chicken feet cooking at medium heat.
- 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.
- 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.
- 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.
- Eat over rice noodles.
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. This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Thai Chicken & Rice Soup, Khao Tom Gai.
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