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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Thai Chicken & Rice Soup, Khao Tom Gai. You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it's more of a. The most famous Thai dessert, and for good reason!

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my entire life.

To get started with this 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 can achieve it.

The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
  1. Prepare chicken feet, toenails trimmed off
  2. Take bone in chicken thighs
  3. Prepare Water to cover meat
  4. Prepare krachai/finger root (~1 cup)
  5. Take Dried chili
  6. Get red curry paste
  7. Prepare coconut milk
  8. Prepare Kaffir leaves (~3-4 large ones or 6-7 small ones)
  9. Make ready pa-daek (fermented fish paste)
  10. Prepare whole green onions cut into 2 in. pieces
  11. Get Fish sauce

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