Step-by-Step Guide to Prepare Favorite Thai rice stick soup (ขนมจีนน้ำยา)

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Thai rice stick soup (ขนมจีนน้ำยา) is something that I have loved my whole life.

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To begin with this particular recipe, we have to first prepare a few components. 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):

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

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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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