Again looking for inspiration recipes thai rice stick soup (ขนมจีนน้ำยา) that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious thai rice stick soup (ขนมจีนน้ำยา) should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of thai rice stick soup (ขนมจีนน้ำยา), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare thai rice stick soup (ขนมจีนน้ำยา) good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings used in prepare

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

This is a primary ingredient in the dish Khanom Chin Nam Ngiao (ขนมจีนน้ำเงี้ยว), a spicy soup noodle dish. Thai Rice Congee with Pork Spareribs [ข้าวต้มกระดูกหมู]. [ขนมจีนน้ำยา] Noodle in Fish and Anchovy Curry Sauce [ขนมจีนน้ำยาป่า] . Thai Clear Soup with Look-Rok [แกงจืดลูกรอก] Soup with Cabbage and Minced pork [แกงจืด. ปีกบนไก่อบซ๊อส [Roasted Chicken Wing Sticks] ไก่ทอดสามรส [Sweet Sour and Spicy Fried Chicken ] . ข้าวต้มกุ้ง [ Thai Rice Soup with Shrmip ] . ขนมจีนน้ำยาป่า [Noodle in Fish and Anchovy Curry Sauce] . Thai rice soup: Boiled rice in a light broth, usually with minced pork, chicken or fish.. ขนมจีนน้ำยา: Central: Thai rice noodles served with a fish based sauce called nam ya. .

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.
10. Done and ready to serve!

Meatballs made from fish, pork, beef or chicken are grilled on a stick and served with a spicy and tangy dipping sauce. Add in all the simmering ingredients and bring the water to a boil, then reduce the heat to just a lively simmer. Khanohm jeen bpaaeng mak (ขนมจีนแป้งหมัก) - These are the traditional and most sought-after khanohm jeen noodles. Made from fermented rice starch, they have a distinctive tangy and nutty flavor because the rice starch is allowed to ferment for few days before cooking. The fermentation is dominated by lactic acid microbes and yeasts.

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