🍅🌶Khanom Jeen Nam Ngiao (Northern Thai Noodle Soup)🌶🍅

Name: 🍅🌶Khanom Jeen Nam Ngiao (Northern Thai Noodle Soup)🌶🍅
Ingredients: 30 small dried chilies; 20 large dried chilies; 1 cup shallots (about 150 grams); 1 cup garlic (about 150 grams); 1 slice galangal (about the size of a nickel); 1 slice turmeric (about the size of a nickel); 1/3 cup lemongrass (about 50 grams); 1/3 cup cilantro roots (about 50 grams); 3 tablespoons shrimp paste; 1 teaspoon salt; 2.2 lbs chicken feet (1 kilogram); 2.2 lbs pork bones (1 kilogram); 4.4 lbs ground pork (2 kilograms); 3 cubes pork blood; 3 1/3 lbs small tomatoes (about 1.5 kilograms); 12 3/4 cups water (3 liters); Fried garlic; Pickled mustard greens; Blanched long beans; Bean sprouts; Cilantro; Fried dried chilies; Lime

pizzuzomiii62 @cook_9054006

Thailand Chiangmai

Clearing out leftovers from the fridge—I had chicken feet and blood left, so I thought of making this dish. Also, since I didn’t get time off at the end of the year like others, I started missing home and decided to adapt this recipe with what I had on hand. 🥲

pizzuzomiii62 @cook_9054006

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Ingredients

Nam Ngiao curry paste
30small dried chilies
20large dried chilies
1 cupshallots (about 150 grams)
1 cupgarlic (about 150 grams)
1 slicegalangal (about the size of a nickel)
1 sliceturmeric (about the size of a nickel)
1/3 cuplemongrass (about 50 grams)
1/3 cupcilantro roots (about 50 grams)
3 tablespoonsshrimp paste
1 teaspoonsalt
Main ingredients
2.2 lbschicken feet (1 kilogram)
2.2 lbspork bones (1 kilogram)
4.4 lbsground pork (2 kilograms)
3 cubespork blood
3 1/3 lbssmall tomatoes (about 1.5 kilograms)
12 3/4 cupswater (3 liters)
Toppings
Fried garlic
Pickled mustard greens
Blanched long beans
Bean sprouts
Cilantro
Fried dried chilies
Lime

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Steps

1

Pound the cilantro roots and add them to a pot of water. Bring to a boil, then add the pork bones and chicken feet. Simmer for 1 hour until tender. (Clean the chicken feet with salt and blanch in boiling water before using.)
2

Pound all the curry paste ingredients together until smooth.
3

Stir-fry the curry paste in oil (use the oil from frying garlic). If you want more chili oil in the soup, add extra oil; if you prefer less, use less oil. Once fragrant, add the ground pork and stir-fry until combined.
4

Add the stir-fried curry paste to the pork bone broth. Then add the pork blood cubes and tomatoes. Simmer over low heat for 30 minutes to 1 hour. (Blanch the blood cubes before adding. If you like the tomatoes very soft, add them now; if you prefer them less cooked, add them later as you like.)
5

Add 1 tablespoon seasoning powder or adjust the taste as desired.
6

For me, this dish must be served with fried dried chilies for aroma and heat, and a squeeze of lime for extra flavor. Enjoy!
Note: Personally, I don’t like fermented soybean discs or dried cotton flowers, so I didn’t add them. If you like them, feel free to include them. I also didn’t use fresh blood, as the pork bone broth is already rich enough. Hope you enjoy this recipe! 😊