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The ingredients needed to make Thai rice stick soup (ขนมจีนน้ำยา):
- Prepare 2 lbs chicken feet, toenails trimmed off
- Provide 4 bone in chicken thighs
- Take Water to cover meat
- Take 8 krachai/finger root (~1 cup)
- Provide to taste Dried chili
- Provide 2 tbs red curry paste
- Provide 1 can coconut milk
- Get Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Provide 2 tbs pa-daek (fermented fish paste)
- Use 3 whole green onions cut into 2 in. pieces
- Get to taste Fish sauce
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.
How it's really made in Thailand. Thai people in the northern and northeastern regions eat sticky rice (also known as sweet rice or glutinous rice) in place of Spicy and sour noodle soup served with crushed peanuts, powdered chili and lime juice. Thailand grown a lot of bananas and we can get a lot of benefited from them. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Sticky rice, also known as "glutinous" or "sweet" rice, is a staple of northern and northeastern Thai cuisine, where it is used for both sweet and savory dishes.
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