Recipe of Homemade Thai rice stick soup (ขนมจีนน้ำยา)
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Quick Thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai rice stick soup (ขนมจีนน้ำยา), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai rice stick soup (ขนมจีนน้ำยา) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 can achieve it.
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. This is optional and we didn't add any in this recipe.
Apparently this dish is very specific and if you don't add the krachai it's not technically ขนมจีนน้ำยา. I was told that there aren't alternatives to this ingredient.I was also told that you can't live without krachai, so I recommend that you take a trip to your local Thai grocery store frozen section. If not, your life is incomplete (sorry).
Ingredients and spices that need to be Prepare to make Thai rice stick soup (ขนมจีนน้ำยา):
- 2 lbs chicken feet, toenails trimmed off
- 4 bone in chicken thighs
- Water to cover meat
- 8 krachai/finger root (~1 cup)
- to taste Dried chili
- 2 tbs red curry paste
- 1 can coconut milk
- Kaffir leaves (~3-4 large ones or 6-7 small ones)
- 2 tbs pa-daek (fermented fish paste)
- 3 whole green onions cut into 2 in. pieces
- to taste Fish sauce
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.
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So that's going to wrap it up with this special food Recipe of Speedy Thai rice stick soup (ขนมจีนน้ำยา). Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!