When Ms T requested me if she'll make duck soup using chicken stock, this Thai duck noodle soup instantly found mind. Then i realized that they should have been talking about Cantonese-style roast duck noodle soup in which the duck is offered on the top of egg noodles inside a chicken broth. The Thai-style version that I have featured within this publish utilizes a stock made using duck bones. galangal, coriander root and a few aromatics, and it is offered with wide grain noodles which i hands-cut to size. Though already tasty by itself, this noodle soup is actually best eaten with a few tangy, garlicky vinegar chilli sauce which constitutes a great dipping sauce for that duck meat.
This dish is completely scrumptious and pretty simple to prepare if you're able to buy (instead of make) roast duck in the Chinese restaurant or shop which sells barbecue and roast meats. Then, all that's needed would be to boil the duck bones to help make the stock and serve by using some fresh grain noodles, or egg noodles if you like. I recommend that you simply also prepare the vinegar chilli sauce to choose it (recipe below), or else you could serve it with a few dried chilli flakes rather.
Thai Duck Noodle Soup
1 roast duck (store-bought)
1-2 tablespoons of vegetable oil
8 cloves garlic clove
2 star anise
3 cloves
2 inch galangal, sliced
6 coriander roots, finely chopped or pounded
1 tablespoons of black peppercorns, gently cracked/crushed
2 litres / 8 cups water
Seasoning:
3 tablespoons of fish sauce
3 tablespoons of soy sauce
1 1/2 tablespoons of Cheong Chan thick caramel (thick dark soy)
3 tablespoons of grated palm sugar, in order to taste (substitute with rock sugar/white-colored sugar)
Salt to taste
For everyone:
1 kg (2 lb) fresh grain noodles sheets, reduce 1 " wide strips
1 bunch choy sum or baby bok choy, washed and cut
Coriander leaves, chopped
Scallions, chopped
Vinegar chilli sauce (see recipe below)
Debone the roast duck and hang aside the meat in the legs and breast. Slice the meat into bite sized pieces.
Heat the vegetable oil inside a large pot and fry the garlic clove, cinnamon, star anise, cloves and galangal for several minutes until garlic clove is slightly caramelized. Add coriander root and black peppercorns and fry for one minute. Add some duck bones, mind, neck, fat (and excess skin) in to the pot and fry for several-4 minutes. Add some water and produce to some boil. Cover and simmer for 1 1/2 hrs.
Strain the stock and set the strained stock during the pot. Provide a boil again. Add seasoning ingredients and adapt to taste. Then, add all of those other reserved duck meat and simmer for fifteen minutes. Keep your soup warm until prepared to serve.
Meanwhile, bring a sizable pot/wok water towards the boil and blanch the vegetables. Drain and hang aside.
When prepared to serve, blanch the grain noodles for around one minute or until softened. Drain and put into individual serving bowls with some vegetables. Ladle some duck soup in to the bowls and top with duck meat. Garnish with chopped coriander, scallions and serve with vinegar chilli sauce.
To create vinegar chilli sauce:
Slice 2 lengthy red chillies and pound all of them with a mortar and pestle with 1-2 cloves garlic clove and 1/4 teaspoon salt. Add 3 tablespoons of chinese grain vinegar and 1/2 tablespoons of sugar (in order to taste) and blend well. Adjust seasoning as preferred.
