How to Make Delicious Thai rice stick soup (ขนมจีนน้ำยา)

Thai rice stick soup (ขนมจีนน้ำยา). The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold. วิธีทำ ข้าวเหนียวมูนด้วยหม้อหุงข้าวไฟฟ้า - Thai mango sticky rice with rice cooker l กินได้อร่อยด้วย. ข้าวเหนียวมูน เคล็ดลับข้าวเม็ดเงาสวย นุ่มอร่อย หอมใบเตย - Mango Sticky Rice l กินได้อร่อยด้วย. Northern Thai yam do not follow the usual Thai yam dressing in that they tend not to be sour at all.

Thai rice stick soup (ขนมจีนน้ำยา) highly diverse and own mind flavor that unique. Several types of Thai rice stick soup (ขนมจีนน้ำยา) recipes are also enough simple to process and dont pick up long. Although not everyone likes Thai rice stick soup (ขนมจีนน้ำยา) food, currently several people are got attached and like the sundry Thai rice stick soup (ขนมจีนน้ำยา) foods available. This could be visible of the number of restaurants that prepare Thai rice stick soup (ขนมจีนน้ำยา) as one of the serving. You can cook Thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai rice stick soup (ขนมจีนน้ำยา)

1. You need 2 lbs of chicken feet, toenails trimmed off.
2. Prepare 4 of bone in chicken thighs.
3. You need of Water to cover meat.
4. Prepare 8 of krachai/finger root (~1 cup).
5. It's to taste of Dried chili.
6. You need 2 tbs of red curry paste.
7. It's 1 can of coconut milk.
8. Prepare of Kaffir leaves (~3-4 large ones or 6-7 small ones).
9. You need 2 tbs of pa-daek (fermented fish paste).
10. Prepare 3 of whole green onions cut into 2 in. pieces.
11. It's to taste of Fish sauce.

Thai rice stick soup (ขนมจีนน้ำยา) step by step

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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