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Thai Duck Noodle Soup

A comforting bowl of Thai Duck Noodle Soup, rich in flavor and perfect for family gatherings on chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups unsalted chicken stock or water
  • 4 pieces bone-in duck hindquarters (leg and thigh combo) Use high-quality duck for the best flavor.
  • 8 inches cinnamon stick
  • 2 pieces star anise
  • ½ teaspoon Sichuan peppercorns
  • 1 teaspoon toasted coriander seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • ½ to 1 tablespoon black soy sauce
  • 2 tablespoons palm sugar
  • 1 cup water (or as needed)
  • ½ teaspoon ground white pepper Adjust to taste.
Noodles and Garnishes
  • 220 g fresh egg wonton noodles Can substitute with rice noodles.
  • 1 head garlic (for fried garlic)
  • ¼ cup neutral flavored oil (for fried garlic)
  • Cilantro or celery leaves to taste chopped (for garnish)
  • Bean sprouts to taste (for garnish)
  • Green leaf lettuce to taste torn into chunks (for assembly)
  • Fried garlic and garlic oil to taste (optional)
  • Chili vinegar to taste (optional)
  • 2 cloves garlic (for chili vinegar)
  • Spicy chili peppers of your choice to taste (for chili vinegar)
  • White vinegar ¼ to ½ cup (as needed for blending)

Method
 

Preparing Fried Garlic
  1. Chop about half a head of garlic and add it to a small pot with enough neutral oil to cover. Fry on low heat until golden and crispy, about 15-20 minutes. Strain and set aside.
Making Chili Vinegar
  1. Char 2 cloves of garlic and a few spicy chili peppers on a hot pan until slightly blistered. Blend them with white vinegar until smooth.
Making the Broth
  1. Toast the cinnamon stick, star anise, Sichuan peppercorns, and toasted coriander seeds in a large pot over medium heat until fragrant, about 3-5 minutes.
  2. Add in the chicken stock or water and the duck. Simmer on low heat for about 2 hours until the duck is tender. Skim off the fat periodically and season with soy sauce, oyster sauce, and palm sugar.
Assembly
  1. Blanch the egg noodles and bean sprouts in boiling water for about a minute or until just cooked.
  2. Tear the green leaf lettuce into bite-sized pieces and place them at the bottom of your serving bowls.
  3. Top with noodles, ladle the broth and duck over the top, and garnish with garlic oil, fried garlic, chili vinegar, and chopped cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the broth in advance and reheat gently before serving.