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Ingredients and seasonings required in make

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

Meatballs made from fish, pork, beef or chicken are grilled on a stick and served with a spicy and tangy dipping sauce. 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. ขนมจีนน้ำยาปู Thai Rice Noodles with Crab Curry ขนมจีนน้ำยาปูหรือแกงปูเป็นน้ำยาขนมจีนที่ใช้เครื่องแกงใต้ ทำให้มีสีออกเ. Mix together, in a large bowl with handheld mixer, til creamed the soups, cream cheese, and sour cream.

How 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!

Pour the sauce over the assembled chicken burritos until fully coated. Really easy recipe using leftover rotisserie chicken. 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.

how ? Easy isn’t it? That’s the prepare thai rice stick soup (ขนมจีนน้ำยา) that you try it at home. Good luck!