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The ingredients needed to cook Thai rice stick soup (ขนมจีนน้ำยา):
- Use chicken feet, toenails trimmed off
- Use bone in chicken thighs
- Use Water to cover meat
- Use krachai/finger root (~1 cup)
- Take Dried chili
- Prepare red curry paste
- Prepare coconut milk
- Take Kaffir leaves (~3-4 large ones or 6-7 small ones)
- Take pa-daek (fermented fish paste)
- You need whole green onions cut into 2 in. pieces
- Take Fish sauce
Instructions 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.
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