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Thai rice stick soup (ขนมจีนน้ำยา) The funny thing about a chicken breast recipe is that you can get the same recipe and alter a couple of ingredients and have some sort of whole new dish. Or you may take an existing recipe that does indeed not contain any chicken at most, perhaps that famous pasta salad of which you make, toss in some cubed chicken and you’ve got a whole new chicken recipe that will delight your friends and family for yrs to come. And of course from that one alteration, you can produce a whole list of new hen recipe dishes.
Great recipe for Thai rice stick soup (ขนมจีนน้ำยา). If you don't want to eat chicken feet, don't add chicken feet. Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot.
To get started with this recipe, we have to first prepare a few components. You can cook thai rice stick soup (ขนมจีนน้ำยา) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
- Prepare 2 lbs chicken feet, toenails trimmed off
- Prepare 4 bone in chicken thighs
- Take Water to cover meat
- Prepare 8 krachai/finger root (~1 cup)
- Get to taste Dried chili
- Take 2 tbs red curry paste
- Take 1 can coconut milk
- Make ready Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Prepare 2 tbs pa-daek (fermented fish paste)
- Make ready 3 whole green onions cut into 2 in. pieces
- Prepare to taste Fish sauce
Instead of being porridge-like, it's more of a. This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Thai Chicken & Rice Soup, Khao Tom Gai. You can think of this as the Thai sister of congee which is of Chinese origin.
Steps to make Thai rice stick soup (ขนมจีนน้ำยา):
- Cover the chicken feet and thighs with enough water to cover them.
- Boil chicken thighs and chicken feet until the chicken feet for 15 minutes. Skim off any scum that accumulates as it boils.
- Mash the krachai with the chilli.
- 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.
- Take out the thighs and strip off the meat. Keep the chicken feet cooking at medium heat.
- 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.
- 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.
- 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.
- Eat over rice noodles.
Instead of being porridge-like, it's more of a. This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Instructions to make Thai Rice Noodles Soup: Boil the rice noodles according to the instructions on the package. Boil the chicken until it's cooked. - Remove from the heat. Heat the chicken stock in a pot.
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