Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thai rice stick soup (ขนมจีนน้ำยา) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Thai rice stick soup (ขนมจีนน้ำยา) is something which I have loved my whole life.
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. พระราชสำนัก.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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):
- Take 2 lbs chicken feet, toenails trimmed off
- Take 4 bone in chicken thighs
- Take Water to cover meat
- Get 8 krachai/finger root (~1 cup)
- Prepare to taste Dried chili
- Take 2 tbs red curry paste
- Make ready 1 can coconut milk
- Prepare Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Make ready 2 tbs pa-daek (fermented fish paste)
- Take 3 whole green onions cut into 2 in. pieces
- Make ready to taste Fish sauce
Thai BL Novels adapted into Webseries.
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.
So that is going to wrap it up for this exceptional food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
