Thai rice stick soup (ขนมจีนน้ำยา)
Thai rice stick soup (ขนมจีนน้ำยา)

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

ทำอาหาร แบ่งปัน แชร์สูตรอาหารพื่อสุขภาพแบบง่ายๆ อยากให้ลองทำกันดูนะคะ :) Contact : mywifeishealthygirl@gmail.com. เข้มข้นหวานมัน นมอโวคาโด้ ลดไขมัน ลดคอเลสเตอรอล Avocado Milk No Sugar Drain and rinse under cold water until no longer warm. Let sit on a clean tea towel or folded paper towel to absorb excess water. ไทยรัฐออนไลน์. เซี่ยงกี่ข้าวต้มปลา ร้านข้าวต้มปลาเตาถ่านในตำนานย่านเยาวราช อีกหนึ่งร้านเก่าแก่ส่งต่. ม่ที่ผ่านการคัดเลือกเองกับมือ แถมมีให้เลือกหลากหลายวัตถุดิบ ไม่ว่าจะเป็นปลากะพง ปลา. เต๋าเต้ย และหอยนางรม ซึ่งในทุกๆ เมนูก็ปรุงออกมาด้วยความใส่ใจทำสดใหม่ทุกชาม สำหรับ. ขอแนะนำ Black Unity Collection.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Thai rice stick soup (ขนมจีนน้ำยา) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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):
  1. Get 2 lbs chicken feet, toenails trimmed off
  2. Get 4 bone in chicken thighs
  3. Make ready Water to cover meat
  4. Make ready 8 krachai/finger root (~1 cup)
  5. Make ready to taste Dried chili
  6. Make ready 2 tbs red curry paste
  7. Make ready 1 can coconut milk
  8. Take Kaffir leaves (~3-4 large ones or 6-7 small ones)
  9. Take 2 tbs pa-daek (fermented fish paste)
  10. Take 3 whole green onions cut into 2 in. pieces
  11. Get to taste Fish sauce
Steps 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.

So that is going to wrap it up with this special food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!