Steps to Prepare Any-night-of-the-week Thai rice stick soup (ขนมจีนน้ำยา)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare 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 well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Thai rice stick soup (ขนมจีนน้ำยา) is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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.

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