RCI-ND.004.0004.001
BBQ Duck and Ramen Soup
Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- 5 cups
- 4 cups
- red chilies2 unitseeded and halved
- ginger or galangal8 slices
- lemon juice or lime juice (use the big lime)3 tablespoons
- 3 stalks
- 2 sprigs
- Chinese barbecued duck1 unitdeboned and chopped
- shallots4 unitchopped
- dried ramen noodles150 g
- bean sprouts1 unitto garnish
- red chili1 unitto garnish
- coriander1 unitto garnish (cilantro)
- 3 bunches
- 1 unit
- 1 unit
Method
1
Combine water and chicken stock in a large pot and bring to a boil over high heat.
2
Bruise the lemongrass stalks by gently crushing them with the side of a knife, then add to the boiling broth along with the ginger slices, seeded red chilies, and coriander sprigs.
3
Reduce heat to medium and simmer for 8–10 minutes to allow the aromatics to infuse the broth.
9 minutes
4
Strain the broth through a fine sieve, discarding the solids, and return the clarified broth to the pot over medium-high heat.
5
Season the broth with salt and white pepper to taste, then add the lime juice and stir well.
6
Bring a separate pot of salted water to a boil and add the dried ramen noodles, cooking until just tender according to package directions (usually 3–4 minutes).
4 minutes
7
Drain the cooked ramen and distribute evenly among four serving bowls.
8
Ladle the hot aromatic broth over the ramen in each bowl.
9
Top each bowl with the chopped barbecued duck and blanched bok choy if using.
10
Scatter the chopped shallots over the top, then garnish with fresh bean sprouts, sliced red chili, and fresh coriander leaves.
11
Serve immediately while the broth and noodles are hot.