Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Thai rice stick soup (ขนมจีนน้ำยา) is something that I’ve loved my entire life.

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. This is optional and we didn't add any in this recipe.

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

Before you jump to Thai […] Thai rice stick soup (ขนมจีนน้ำยา) instructions. Cover the chicken feet and thighs with enough water to cover them. Skim off any scum that accumulates as it boils. Mash the krachai with the chilli.

Instructions 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.

Skim off any scum that accumulates as it boils. Mash the krachai with the chilli. 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.

So that’s going to wrap this up with this special food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thank you very much for your time. I am sure you can 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, colleague and friends. Thank you for reading. Go on get cooking!