Hot and sour duck noodle soup with baby pak choi

  • serves 4
  • Easy

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.



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


  • 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.

Nutritional Information

  • Kcals 471
  • Carbs 31g
  • Protein 33.4g
  • Fat 24.6g
  • Salt 4.51g
  • Fibre 1.4g