THAI DUCK NOODLE SOUP RECIPE (KUAY TEAW PED TOON)
|6 cloves garlic|
|1 tbsp dried peppercorn|
|1/2 cup chopped coriander|
|1/3 cup palm sugar|
|4 cinnamon sticks|
|10 star anise seeds|
|1 tbsp sliced galangal|
|1 1/2 tbsp five spices powder|
|1/2 cup soy sauce|
|1/2 tbsp salt|
|1/2 cup dark soy sauce|
|1 cup beansprouts|
|fried garlic oil|
- Step 1: Begin by soaking 2 portions of egg noodles in room temperature water
- Step 2: Next, add 1/2 cup of chopped coriander, 1/3 cup of palm sugar, 1 tbsp of dried peppercorn, 4 cinnamon sticks, 10 star anise, 1 tbsp of sliced galangal, and 6 cloves of garlic to a muslin cloth, and wrap everything up, securely tying off the end.
- Step 3: Now bring 1 1/2 litres of water to the boil, then add in the muslin cloth with the herbs and spices, 400g of duck, 1/2 cup of soy sauce, 1/2 cup of dark soy sauce, 1 1/2 tbsp of five spice powder and 1/2 tbsp of salt. Stir everything together, lower the heat to a low heat, cover the pot with a lid, and let the soup stew on a low heat for about 2 hours.
- Step 4: After 2 hours, remove the duck and slice it up. Then bring a pot of water to the boil and cook the egg noodles one portion at a time. Once the noodles are done place them in a bowl and mix them with some fried garlic oil to prevent them sticking. Then add some beansprouts to the bowl, along with the sliced duck, then spoon in some of the soup so that the noodles are covered, and garnish with celery leaf, spring onion, and coriander, along with anything else you like!
Name Nutrition, Calories 1750
THAI DUCK NOODLE SOUP – GUSTO TV
Provided by: GUSTOTV.COM
|8 cups (2 L) chicken stock|
|Leftover bones from the Roasted Five-Spice Duck, and some of the leftover meat to serve|
|2 star anise|
|1 cinnamon stick, broken into small pieces|
|2 cloves garlic, coarsely crushed|
|4 cilantro roots, coarsely crushed|
|1 teaspoon (5 mL) black peppercorns|
|2 tablespoons (30 mL) soy sauce|
|1 teaspoon (5 mL) kecap manis (or Thai dark soy sauce/si-io dam)|
|1 1/2 teaspoons (7.5 mL) finely grated or chopped palm sugar|
|1 teaspoon (5 mL) kosher salt|
|11 ounces (310 g) fresh or dried thin egg noodles, cooked (follow package instructions)|
|1 cup (250 mL) fresh bean sprouts|
|1/4 cup (60 mL) finely sliced green onions|
|1/4 cup deep-fried garlic|
|2 tablespoons (30 mL) red chili flakes (optional)|
|For the deep-fried garlic|
|2 cups (500 mL) of vegetable oil.|
|10 cloves of garlic (1/4 to 1/2 cup/60–125 mL)|
- In a stockpot or large saucepan, add the chicken stock and the duck bones. Bring to a boil over medium-high heat, then reduce to a simmer, cooking for 1hour.
- On a square of cheesecloth, pile the star anise, cinnamon, garlic, cilantro roots, and peppercorns. Gather into a pouch, and tie it together with some kitchen twine. Add the pouch to the stock, and simmer for another 15minutes. Fish out the pouch and discard.
- Season the stock with the 2 kinds of soy sauce, and the palm sugar and salt.
- Divide the noodles, sliced duck, bean sprouts, green onions, and fried garlic among the serving bowls. Pour about 1cup (250mL) of the soup into each bowl. Season with chili flakes, if desired.
- For the deep-fried garlicYoull need about 2cups (500mL) of vegetable oil. We usually fry 10cloves of garlic at a time to end up with 1/4to 1/2cup (60125mL). Very thinly slice the garlic. Line a plate with paper towels. In a wok or a medium heavy-bottomed pot over medium-high, heat the oil until it reaches 350F (177C). Add the garlic, and gently stir until the garlic slices are fragrant, light brown, and crisp. Remove with a slotted spoon or spider, and drain on the paper towels.
- Serves 4to 6
THAI DUCK NOODLE SOUP – RECIPE | SCMP COOKING
Provided by: Susan Jung
Categories: Main Course
Prep time: 1 hours 20 minutes
Cook time: 30 minutes
|about 2.3kg (5lb) duck carcass (minus tail) and breasts|
|4-5 fresh coriander roots|
|1tsp coriander seeds|
|1½tsp whole white peppercorns|
|2 lg garlic cloves, peeled|
|10g (⅓oz) cassia bark, 1 piece|
|5 star anise|
|50ml (3tbsp and 1tsp) kecap manis (Indonesian dark, sweet soy sauce)|
|15ml (1tbsp) dark soy sauce|
|20g (⅔oz) brown crystal sugar (or granulated sugar, 4tsp)|
|fine sea salt|
|300-400g rice noodles|
|6 garlic cloves, peeled|
|60ml (4tbsp) cooking oil|
|2-4 spring onions|
|4-6 sprigs fresh coriander|
|Thai chilli powder|
|fresh lime, cut into wedges|
|Thai basil leaves|
|fresh mint leaves|
- Roughly chop the fresh coriander roots then put them in a mortar and add the coriander seeds, white peppercorns, two garlic cloves and five grams (1tsp) of salt. Pound to a rough paste then rub the mixture over the duck carcass and breasts and leave to marinate for about 20 minutes.
- Put the rice noodles in a large bowl, add enough cool water to cover by 2.5cm (1in) and leave to soak.
- Bring 3 litres (3 quarts) of water to the boil and add the cassia bark, star anise, kecap manis, soy sauce and sugar. Add the carcass and the spice paste covering it (but not the breasts) to the water and bring to the boil. Lower the heat and simmer for 30 minutes. Add the duck breasts and cook for another 30 minutes. As necessary, skim off the fat and scum that rises to the surface. Taste the broth and add more seasonings to taste.
- While the soup is simmering, prepare the garnishes. Finely chop the six garlic cloves then put them in a small pan. Add the oil to the pan then place over a medium flame and cook until sizzling. Lower the heat and cook, stirring occasionally, until the garlic is pale golden. Strain the garlic through a fine sieve (the oil can be used for other dishes), then drain it on paper towels. Chop the spring onions and fresh coriander.
- Bring a pot of water to the boil, add the rice noodles and cook until just tender, then drain in a colander. Remove the duck breasts from the soup and slice them against the grain into thin pieces.
- Divide the noodles between six to eight bowls then ladle in the soup. Scatter the garlic, spring onion and coriander on top and divide the duck slices between the bowls. Serve with the garnishes on the side – chilli powder, lime wedges, bean sprouts, lettuce, Thai basil and mint leaves – and let everyone season their bowl to taste.
HEALTHY DUCK NOODLE SOUP RECIPE | THAI
Provided by: Damian King Lee
Total time: 30 minutes
Cook time: 30 minutes
Yield: Serves 2
Put all the broth ingredients into a medium-sized saucepan over a medium–high heat and add the duck breast.
Cover with a lid and bring to the boil, then simmer over a medium heat for 20 minutes. Then remove the cooked duck and strain the broth through a fine sieve into a separate saucepan. Set the strained broth and the cooked duck aside.
Half-fill a small saucepan with boiling water and place over a medium heat. Add the noodles and boil for 2–3 minutes, depending on the thickness of the noodle.
To assemble the dish, divide the noodles between two large bowls and top with the bean sprouts or lettuce. Slice the duck and place in the bowls. Reheat the broth, bringing it back to the boil, then pour it all over the noodles. Finally, scatter over the toppings and get stuck in immediately.
THAI DUCK SOUP ( PED TOON) | JUST A PINCH RECIPES
Provided by: barbara lentz @blentz8
Categories: Other Soups
Prep time: 5 minutes
Cook time: 20 minutes
|9 ounce(s) skinless duck breast|
|4 ounce(s) rice noodles|
|handful of bean sprouts or shredded lettuce|
|2 scallions white and light green parts only|
|2 tablespoon(s) fresh cilantro chopped|
|FOR THE BROTH|
|2 star anise|
|1/2 tablespoon(s) ground cinnamon|
|1 inch piece of ginger grated or 1 tsp ginger paste|
|4 clove(s) garlic minced or 1 tbsp garlic paste|
|2 tablespoon(s) each dark soy sauce & light or thin soy sauce|
|1/2 tablespoon(s) fish sauce|
|2 tablespoon(s) honey|
|1/2 teaspoon(s) birds eye chilis ground|
|3 cup(s) hot water or chicken stock|
- Put all the broth ingredients in a large pot. Bring to a boil. Add the duck breast and simmer for 20 minutes. Remove the duck and cut into pieces or shred it and set it aside. Strain the broth discarding any solids. set aside.
- Cook the noodles according to package directions.
- Place noodles in a bowl. Add broth, bean sprouts or lettuce, and scallions. Place the duck on top and add the cilantro. Serve immediately
THAI ORANGE DUCK RECIPE – NYT COOKING
Provided by: Nigella Lawson
Total time: 45 minutes
Yield: 4 servings
|4 duck breasts, 2 1/2 to 3 pounds|
|2 Seville oranges|
|1 13 1/2-ounce can coconut milk|
|1 1/2 tablespoons masaman or red Thai curry paste|
|1 1/2 cups chicken broth|
|3 kaffir lime leaves, cut into thin strips|
|5 cardamom pods, bruised|
|1 1/2 cups small green Thai eggplants, trimmed, or 1 cup sugar snap peas|
|1 cup bamboo shoots|
|2 tablespoons fish sauce|
|Chopped fresh Thai basil or cilantro, for garnis|
- Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
- With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
- If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.
@context http//schema.org, Calories 497, UnsaturatedFatContent 5 grams, CarbohydrateContent 20 grams, FatContent 29 grams, FiberContent 4 grams, ProteinContent 41 grams, SaturatedFatContent 21 grams, SodiumContent 977 milligrams, SugarContent 11 grams