Recipe: Perfect Thai rice stick soup (ขนมจีนน้ำยา)

Randy Elliott
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Recipe: Perfect Thai rice stick soup (ขนมจีนน้ำยา)
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Recipe: Perfect Thai rice stick soup (ขนมจีนน้ำยา) Delicious, fresh and tasty.

Thai rice stick soup (ขนมจีนน้ำยา). 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.

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.

This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine.

You can have Thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai rice stick soup (ขนมจีนน้ำยา)

  1. Prepare 2 lbs of chicken feet, toenails trimmed off.

  2. You need 4 of bone in chicken thighs.

  3. It’s of Water to cover meat.

  4. You need 8 of krachai/finger root (~1 cup).

  5. It’s to taste of Dried chili.

  6. It’s 2 tbs of red curry paste.

  7. Prepare 1 can of coconut milk.

  8. You need of Kaffir leaves (~3-4 large ones or 6-7 small ones).

  9. It’s 2 tbs of pa-daek (fermented fish paste).

  10. It’s 3 of whole green onions cut into 2 in. pieces.

  11. Prepare to taste of Fish sauce.

Some of these dishes are also a part of other cuisines.

Do you prefer soup or salad?

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Thai rice stick soup (ขนมจีนน้ำยา) instructions

  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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