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

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, thai rice stick soup (ขนมจีนน้ำยา). It is one of my favorites food recipes. This time, I will 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. XÔI XOÀI THÁI LAN - Cách Nấu Xôi Xoài Thơm Béo Dẻo Chuẩn Vị Nhất - Mango Sticky Rice - ENGLISH CAP.

Thai rice stick soup (ขนมจีนน้ำยา) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Thai rice stick soup (ขนมจีนน้ำยา) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม). พระราชสำนัก. Thai Expertise with Global Strength. เอกสารประกอบการบรรยาย CKDNET. thai language. Do you prefer soup or salad? Head stand. ตารางคะแนนพรีเมียร์ลีก. ข่าว แมตช์ ตารางคะแนน. เข้าสู่หน้าหลัก THAITICKETMAJOR.

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.

A list of Thai newspapers and Thai news sites including Thai Rath, Khao Sod, Daily News, Manager, Bangkok Post, Thai Post, and Pattaya Mail. It is one of the most widely circulated newspapers in Thailand. รายการโปรด. รายการโปรด. ออกจากระบบ.

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