Thai Noodle Soup, Bowl W/duck Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breast in a crisscross pattern and season with salt and pepper. Heat a skillet over medium-high heat and place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for another 4-5 minutes until medium-rare. Remove from heat and let it rest before slicing.

2. 2

   Cook the Noodles

   In a pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and set aside.

3. 3

   Make the Soup Base

   In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour in the chicken broth, coconut milk, soy sauce, fish sauce, and lime juice. Bring to a simmer.

4. 4

   Add Vegetables

   Add the chopped bok choy and sliced red chili pepper to the soup base. Cook for about 3-4 minutes until the bok choy is tender.

5. 5

   Combine and Serve

   Divide the cooked rice noodles into bowls. Pour the hot soup base over the noodles. Top each bowl with sliced duck breast, chopped cilantro, and sliced green onions. Serve immediately.