Wash all vegetables and meats thoroughly. Cut the chicken blood into small bite-sized cubes.

Heat a pan over low heat and add vegetable oil. Sauté the Nam Ngiao curry paste in the oil until fragrant, then add the ground pork. Stir-fry until the pork is just cooked.

Add water and cilantro roots to a pot and bring to a boil. Add the cleaned chicken feet and simmer for about 10-15 minutes until the chicken feet are tender.

Add the tomatoes and chicken blood cubes. Once the soup comes to a boil, season to taste with fish sauce and MSG if desired. Let it boil for another 5 minutes, then turn off the heat.

Place khanom jeen noodles in a bowl. Ladle the Nam Ngiao soup over the noodles. Top with fresh vegetables (such as shredded cabbage, bean sprouts, cilantro, and green onions) and fried garlic. For extra heat, serve with fried dried chilies and crispy pork rinds.