Khao Soi Crispy Duck Recipe

Name: Weera Thai Restaurants Khao Soi Crispy Duck Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 pieces Duck legs; 400 ml Coconut milk; 500 ml Chicken broth; 3 tbs Khao Soi curry paste; 200 g Egg noodles; 2 pieces Shallots; 4 cloves Garlic; 1 inch Ginger; 1 bunch Cilantro; 1 pieces Lime; to taste Chili oil; to taste Fried shallots; to taste Pickled mustard greens

Inspired by Weera Thai Restaurant

Time1h

Serves2

One Size

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Khao Soi Crispy Duck Ingredients

2 pieces Duck legs

1 2/3 cup (400 ml) Coconut milk

2 1/8 cup (500 ml) Chicken broth

3 tbs Khao Soi curry paste

7.05 oz (200 g) Egg noodles

2 pieces Shallots

4 cloves Garlic

1 inch Ginger

1 bunch Cilantro

1 pieces Lime

to taste Chili oil

to taste Fried shallots

to taste Pickled mustard greens

Method

Preparation Instructions

Prepare the Duck

Season the duck legs with salt and pepper. In a large skillet, heat oil over medium-high heat and sear the duck legs until they are golden brown on both sides, about 5 minutes per side. Transfer to a baking dish and roast in a preheated oven at 180°C (350°F) for 25-30 minutes or until cooked through.

Make the Khao Soi Broth

In the same skillet, add chopped shallots, minced garlic, and grated ginger. Sauté until fragrant. Stir in the Khao Soi curry paste and cook for another 2 minutes. Pour in the chicken broth and coconut milk, and bring to a simmer.

Cook the Noodles

In a separate pot, bring water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.

Assemble the Dish

To serve, place the cooked noodles in a bowl, ladle the Khao Soi broth over the noodles, and top with the crispy duck. Garnish with fresh cilantro, lime wedges, fried shallots, and pickled mustard greens. Drizzle with chili oil to taste.