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Thai rice stick soup (ขนมจีนน้ำยา)
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Chef :
HelenaThai rice stick soup (ขนมจีนน้ำยา)
If you don't want to eat chicken feet, don't add chicken feet.
Cooking instructions
* Step 1
Cover the chicken feet and thighs with enough water to cover them.
* Step 2
Boil chicken thighs and chicken feet until the chicken feet for 15 minutes. Skim off any scum that accumulates as it boils.
* Step 3
Mash the krachai with the chilli.
* Step 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.
* Step 5
Take out the thighs and strip off the meat. Keep the chicken feet cooking at medium heat.
* Step 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.
* Step 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.
* Step 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.
* Step 9
Eat over rice noodles.
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