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Before you jump to Thai rice stick soup (ขนมจีนน้ำยา) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.
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We hope you got insight from reading it, now let’s go back to thai rice stick soup (ขนมจีนน้ำยา) recipe. To make thai rice stick soup (ขนมจีนน้ำยา) you only need 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
- Get 2 lbs chicken feet, toenails trimmed off
- Take 4 bone in chicken thighs
- Prepare Water to cover meat
- Get 8 krachai/finger root (~1 cup)
- Get to taste Dried chili
- Provide 2 tbs red curry paste
- Use 1 can coconut milk
- Provide Kaffir leaves (~3-4 large ones or 6-7 small ones)
- You need 2 tbs pa-daek (fermented fish paste)
- Prepare 3 whole green onions cut into 2 in. pieces
- You need to taste Fish sauce
Steps 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.
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