Hot and Sour Duck Soup

Good evening!

I’ve been neglecting the blog for a few days, for a couple of reasons – first, we went to the College of Law ball on Tuesday night, so dinner was courtesy of the Marriott hotel.  I’d write a little review, but my tastebuds weren’t co-operating owing to the second reason – I’ve had a stinking cold, rendering me incredibly lazy.  Dinner for the past few days has consisted of freezer food – leftovers and pizza with salad.  Hardly blog-worthy.  Makes me glad to be such a freezer fiend though – it’s great to have home-cooked food just poised to be heated up!

Today, I’m still not 100% so wanted something quick, but also something to clear the sinuses, and this oriental-inspired soup certainly did the trick (slightly too well, in fact.  Runny noses at the table are so in right now).  The only bit which takes any time (other than making the stock and stripping the carcass) is slicing the veg up.  Again, I used stock made from a roasted duck carcass, and the meat I used was stripped from that roasted carcass, but you could easily substitute any other stock and use either shredded grilled chicken breast or leave it veggie.

Love love

Gemma xx

 

Hot and Sour Duck Soup

All the beautiful colours really pleased me too🙂

Duck Stock and Shredded Meat
Leek, finely sliced
Green Beans, topped and tailed
Root ginger, peeled and finely grated
2 cloves garlic, finely sliced
Stalk of lemongrass, finely sliced
Kaffir Lime leaves, finely chopped
Dried Tarragon
1 red chilli, deseeded and finely sliced
1 tsp caster sugar
Fish sauce
Soy Sauce
1 Clementine, sliced
Dried egg noodles

  1. Heat the stock on a low heat with all the ingredients except the duck meat, clementine and noodles until the green beans are cooked but still crunchy.  You can also add any other veg you fancy at this point – we had some roasted onion squash in the fridge, so I bunged that in to heat through.
  2. Once the veg is cooked, add the duck and clementine and heat through gently.
  3. Break the noodles up equally between the bowls.  Pour over the soup, ensuring that the amount of broth in each bowl is even.  Cover the bowls if possible.
  4. After a few minutes, the residual heat of the soup should have cooked the noodles.  Eat with tissues on hand, just in case.

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2 thoughts on “Hot and Sour Duck Soup

  1. Pedro Paschal December 12, 2011 at 10:35 pm Reply

    Cheers for the Article, its my second time visiting your page and must say it is very informative hope to check back soon.

  2. Giuseppe Doutt January 3, 2012 at 12:02 pm Reply

    I like this post, enjoyed this one regards for putting up.

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