Duck Noodle Soup Recipe

Inspired by Thep Thai Restaurant

Time2h

Serves4

Make Duck Noodle Soup Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

2 pieces Duck legs

8 cups Water

1 piece (about 2 inches), sliced Ginger

4 cloves, smashed Garlic cloves

2 pieces Star anise

4 tablespoons Aged soy sauce

1 teaspoon, to taste Celtic sea salt

1 teaspoon, to taste white, green, and black pepper

Noodles and Toppings

8 ounces Rice noodles

2 stalks, chopped Green onions

1 cup, chopped Cilantro

1 cup Bean sprouts

1 piece, cut into wedges Lime

Method

Make the Broth

Prepare Duck Legs

In a large pot, place the duck legs and cover with 8 cups of water. Bring to a boil over medium-high heat.

Add Aromatics

Once boiling, add the sliced ginger, smashed garlic cloves, star anise, soy sauce, salt, and pepper. Reduce heat to low and let simmer for about 1.5 hours.

Strain the Broth

After 1.5 hours, remove the duck legs and strain the broth through a fine mesh sieve to remove the solids. Set the broth aside.

Debone the Duck

Let the duck legs cool slightly, and then shred the meat from the bones. Discard the bones and skin, and reserve the meat.

Prepare Noodles and Assemble

Cook Rice Noodles

In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.

Assemble the Soup

In serving bowls, divide the cooked rice noodles. Pour the strained duck broth over the noodles. Top with shredded duck meat, chopped green onions, cilantro, and bean sprouts.

Serve

Garnish each bowl with lime wedges. Serve hot and enjoy your delicious duck noodle soup!