Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, thai rice stick soup (ขนมจีนน้ำยา). One of my favorites. For mine, I will make it a little 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.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Thai rice stick soup (ขนมจีนน้ำยา) is something which I have loved my whole life.

To get started with this 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 cook that.

The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):

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

Some of these dishes are also a part of other cuisines. The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม). A list of Thai newspapers and Thai news sites including Thai Rath, Khao Sod, Daily News, Manager, Bangkok Post, Thai Post, and Pattaya Mail. It is one of the most widely circulated newspapers in Thailand. Learning Basic ingredient & cooking technique of Thai Food.

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