Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Thai rice stick soup (ขนมจีนน้ำยา) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Thai rice stick soup (ขนมจีนน้ำยา) is something that I have loved my entire life. They are nice and they look wonderful.
Great recipe for Thai rice stick soup (ขนมจีนน้ำยา). If you don't want to eat chicken feet, don't add chicken feet. Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
- Get 2 lbs chicken feet, toenails trimmed off
- Prepare 4 bone in chicken thighs
- Prepare Water to cover meat
- Take 8 krachai/finger root (~1 cup)
- Prepare to taste Dried chili
- Make ready 2 tbs red curry paste
- Get 1 can coconut milk
- Take Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Make ready 2 tbs pa-daek (fermented fish paste)
- Prepare 3 whole green onions cut into 2 in. pieces
- Get to taste Fish sauce
Namya or fish curry is eaten with thin rice noodles and assorted vegetables. Traditionally, there is no namya curry paste. Namya curry paste and curry is all made at the same time. With the new modern life style and more Thais living aboard, namya paste was born.
Instructions 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.
Thai's famous fermented rice noodles & slow cooked meat swimming in rich Northern-styled dark red broth with a lot of herbs and a touch of oil. MOO TOM YUM ก๋วยเตี๋ยวหมูต้มยํา. thin rice noodle with sliced pork, pork minced, pork balls, crispy wonton, and bean shoots in spicy clear broth topped with crushed. Authentic Thai Rice, Noodles & Vermicelli. Chilli Noodle has a vast range of rice and noodles, we sell jasmine rice, glutinous rice (sticky rice), black jasmine rice or black glutinous rice to suit every one"s taste Royal Umbrella is a top quality brand although there is a vast range of different rice types, we at Chilli noodle prefer the Royal Umbrella brand for the texture and consistency. The extent to which you want to crush your ingredients is to taste.
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