Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
วิธีทำ ข้าวเหนียวมูนด้วยหม้อหุงข้าวไฟฟ้า - Thai mango sticky rice with rice cooker l กินได้อร่อยด้วย. ข้าวเหนียวมูน เคล็ดลับข้าวเม็ดเงาสวย นุ่มอร่อย หอมใบเตย - Mango Sticky Rice l กินได้อร่อยด้วย. Tom yum or tom yam is a type of hot and sour Thai Chinese soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words.
Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
- Prepare 2 lbs chicken feet, toenails trimmed off
- Make ready 4 bone in chicken thighs
- Take Water to cover meat
- Take 8 krachai/finger root (~1 cup)
- Get to taste Dried chili
- Get 2 tbs red curry paste
- Make ready 1 can coconut milk
- Get Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Get 2 tbs pa-daek (fermented fish paste)
- Prepare 3 whole green onions cut into 2 in. pieces
- Make ready to taste Fish sauce
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Steps 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 is going to wrap it up for this special food thai rice stick soup (ขนมจีนน้ำยา) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!