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

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). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Thai Chicken & Rice Soup, Khao Tom Gai. You can think of this as the Thai sister of congee which is of Chinese origin. Thai Traditional Spicy Soup with Chicken.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my whole life.

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

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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.

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