Easiest Way to Cook Yummy Thai rice stick soup (ขนมจีนน้ำยา)


Thai rice stick soup (ขนมจีนน้ำยา). The most famous Thai dessert, and for good reason! Sweet sticky rice pairs so well with sweet-juicy-tart mango. The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold.

Thai rice stick soup (ขนมจีนน้ำยา) This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a part of other cuisines. He used to study Business Administration at the University of Bangkok but now studies Political Science at Ramkhamhaeng University. รายการเพลง. เสนอซื้อเสนอขาย. ประเภทตราสารทั้งหมด. ประเภทตราสารทั้งหมด. ดาวโจนส์เปิดตลาดแดนบวกท่ามกลางสัญญาณการฟื้นตัวทางเศรษฐกิจ. You can have Thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Thai rice stick soup (ขนมจีนน้ำยา)

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

Thai rice stick soup (ขนมจีนน้ำยา) step by step

  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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