Hot and sour duck noodle soup with baby pak choi
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.
- 2 duck breastsskin on
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- 1 litre chicken stock
- 2 limejuiced
- 2 tbsp tamarind paste
- 4 baby pak choy
- 100g udon noodles
- 2 red chillisliced
- a small bunch corianderroughly chopped
- 2 spring onionssliced
Nutrition: per serving
- kcal471
- fat24.6g
- saturates0g
- carbs31g
- sugars0g
- fibre1.4g
- protein33.4g
- salt4.51g
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.