Thai rice stick soup (ขนมจีนน้ำยา)

Name: Thai rice stick soup (ขนมจีนน้ำยา)
Cuisine: American
Ingredients: 2 lbs chicken feet, toenails trimmed off; 4 bone in chicken thighs; Water to cover meat; 8 krachai/finger root (~1 cup); to taste Dried chili; 2 tbs red curry paste; 1 can coconut milk; Kaffir leaves (~3-4 large ones or 6-7 small ones); 2 tbs pa-daek (fermented fish paste); 3 whole green onions cut into 2 in. pieces; to taste Fish sauce

Helena @helena500

If you don't want to eat chicken feet, don't add chicken feet.

Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.

Apparently this dish is very specific and if you don't add the krachai it's not technically ขนมจีนน้ำยา. I was told that there aren't alternatives to this ingredient.I was also told that you can't live without krachai, so I recommend that you take a trip to your local Thai grocery store frozen section. If not, your life is incomplete (sorry).

If you don't want to eat chicken feet, don't add chicken feet.

Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.

Helena @helena500

If you don't want to eat chicken feet, don't add chicken feet.

Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.

If you don't want to eat chicken feet, don't add chicken feet.

Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.

Saved

Ingredients

2 lbschicken feet, toenails trimmed off
4bone in chicken thighs
Water to cover meat
8krachai/finger root (~1 cup)
to tasteDried chili
2 tbsred curry paste
1 cancoconut milk
Kaffir leaves (~3-4 large ones or 6-7 small ones)
2 tbspa-daek (fermented fish paste)
3whole green onions cut into 2 in. pieces
to tasteFish sauce

Saved

Steps

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.