Olive Magazine

Hot and sour duck noodle soup with baby pak choi

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • serves 4

The best duck noodle soup recipe. With classic Thai flavours and Asian pak choi and noodles, it's both light and filling and enough for four hungry guests.

Nutrition:
NutrientUnit
kcal471
fat24.6g
saturates0g
carbs31g
sugars0g
fibre1.4g
protein33.4g
salt4.51g
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Ingredients

  • 2 duck breasts, skin on
  • 3 tbsp fish sauce
  • 2 tbsp soft brown sugar
  • 1 litre chicken stock
  • 2 lime, juiced
  • 2 tbsp tamarind paste
  • 4 baby pak choy
  • 100g udon noodles
  • 2 red chilli, sliced
  • a small bunch coriander, roughly chopped
  • 2 spring onions, sliced

Method

  • STEP 1

    Score the fat on the duck breasts and marinate with 1 tbsp each of fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and fry the duck, fat-side down until crisp. Reduce the heat and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.

  • STEP 2

    Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until cooked. Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.

  • STEP 3

    Thinly slice the duck and arrange on top. Add the chilli, spring onion and coriander.

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