Thai rice stick soup (ขนมจีนน้ำยา). 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.

Thai rice stick soup (ขนมจีนน้ำยา) Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. Once done, add the ramen/ rice noodles and cook in the broth according to the instructions on the package. Fry' the tofu in soy sauce, cook the mushrooms in veggie broth until soft. 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. Prepare of Water to cover meat.
  4. Prepare 8 of krachai/finger root (~1 cup).
  5. You need to taste of Dried chili.
  6. You need 2 tbs of red curry paste.
  7. You need 1 can of coconut milk.
  8. You need of Kaffir leaves (~3-4 large ones or 6-7 small ones).
  9. It’s 2 tbs of pa-daek (fermented fish paste).
  10. You need 3 of whole green onions cut into 2 in. pieces.
  11. It’s to taste of Fish sauce.

Once the noodles are cooked, assemble your bowl. Kanom jeen are perhaps the only noodles popular in Thailand that do not come to Thailand via the Chinese. This is ironic as the word for Chinese in Thai sounds very much like jeen – for years I thought that was what the jeen in kanom jeen meant: it's not. It is made by first fermenting the dough, then expressing.

Thai rice stick soup (ขนมจีนน้ำยา) instructions

  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..

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. Khanohm jeen (ขนมจีน) are noodles made from rice starch. Their strands are long, round, thin and elastic, with a beautiful white sheen and a pleasant chewy texture. Cooksnaps Did you make this recipe?.

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