BBQ Duck And Ramen Soup

Submitted by KitchenManiac

"Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 5 cups water
• 4 cups chicken stock
• 2 red chilies, seeded and halved
• 8 slices ginger or 8 slices galangal
• 3 tablespoons lemon juice or 3 tablespoons lime juice (use the big lime)
• 3 stalks lemongrass
• 2 sprigs coriander
• 1 Chinese barbecued duck, deboned and chopped
• 4 shallots, chopped
• 150 g dried ramen noodles
• bean sprouts, to garnish
• red chile, to garnish
• coriander, to garnish (cilentro)
• 3 bunches bok choy (optional)
• salt
• white pepper

directions

1. Combine stock and water into saucepan and heat till liquid is simmering.
2. Add, galangal, chillies and lime juice to saucepan.
3. Bruise lemon grass and coriander (to release flavour), and add to saucepan.
4. Simmer liquid for 20 minutes.
5. Strain liquid, and return to saucepan.
6. Heat liquid with duck and shallots.
7. Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
8. Drain noodles.
9. Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
10. Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
11. Add salt and pepper to taste (I don't think it's needed).
12. Enjoy hot.

Reviews

[Hey Jude]

Simple and delicious really does describe this soup. Vanessa, this is wonderful! I had to use ginger, rather than galangal and I did add the bok choy. My Chinese BBQ man chopped the duck for me, all I had to do was remove the bones. I wasn't sure whether to include the skin and, in the end I did because it was such a beautiful color and added so much to the soup. Comfort food to the max on a cold rainy day like we had today! Vanessa's instructions are so clear and to the point. Thanks so much Vanessa, my husband inhaled this, I'll be making this again and again.....

 

[JustJanS]

This was good-a true one dish meal and great on a cold night. I also added some of the crispier less fatty skin. If I made this again, I would use all stock (and no water) as I think the flavour of the broth just lacked "something". I used the bok choy, but the bunch I bought contained 3 whole plants-three of those bunches would have been too much, so I just used 2 big fresh plants from my bunch.