Simple Way to Prepare Award-winning Thai rice stick soup (ขนมจีนน้ำยา)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Thai rice stick soup (ขนมจีนน้ำยา) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Thai rice stick soup (ขนมจีนน้ำยา) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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):

1. Prepare 2 lbs chicken feet, toenails trimmed off
2. Take 4 bone in chicken thighs
3. Take Water to cover meat
4. Prepare 8 krachai/finger root (~1 cup)
5. Get 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. Take 2 tbs pa-daek (fermented fish paste)
10. Get 3 whole green onions cut into 2 in. pieces
11. Get to taste Fish sauce

Let sit on a clean tea towel or folded paper towel to absorb excess water. Thai Wah's Certification. " Sustainability has to be a part of dairy operations, a part of company's vision and a part of overall strategy ''. THAI WAH PUBLIC COMPANY LIMITED All Rights Reserved. YouTubeBigo Thai Cantik. Смотреть видео на YouTube. หน้าหลัก กระดานสนทนา เวิร์กชอป ตลาด การถ่ายทอดสด. © Valve Corporation สงวนสิทธิ์ทุกประการ เครื่องหมายการค้าทั้งหมดเป็นทรัพย์สินของเจ้าของแต่ละรายใ. นสหรัฐอเมริกาและประเทศอื่น นโยบายความเป็นส่วนตัว

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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