Go Back

Thai Duck Noodle Soup

A heartwarming and flavorful soup featuring tender duck, rich broth, and delicate noodles, perfect for cozy nights or family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Broth
  • 8 inches cinnamon stick
  • 2 pieces star anise
  • 8 slices galangal
  • 1 tsp toasted coriander seeds Fresh and toasted for best flavor.
  • 8 inches pandan leaf (optional)
  • 10 to 12 pieces goji berries (optional)
  • ½ tsp Sichuan peppercorns
  • 4 cups unsalted chicken stock or water Homemade is recommended.
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • ½ to 1 Tbsp black soy sauce
  • 2 Tbsp palm sugar Can substitute with brown or coconut sugar.
  • 4 pieces bone-in duck hindquarter (leg and thigh combo) Can substitute with chicken thighs.
  • 1 cup water or as needed
  • ½ tsp ground white pepper or more to taste
For the Noodles and Garnish
  • 220 g fresh egg wonton noodles Can substitute with rice noodles or egg noodles.
  • Cilantro or celery leaves, chopped For garnish.
  • Bean sprouts For garnish.
  • Green leaf lettuce, torn into chunks For base.
  • Fried garlic and garlic oil (optional) For garnish.
  • Chili vinegar (optional) For serving.
  • 1 head garlic, chopped (for fried garlic)
  • ¼ cup neutral-flavored oil (for fried garlic)
  • Spicy chili peppers of your choice
  • 2 cloves garlic (for chili vinegar)
  • ¼ to ½ cup white vinegar as needed For chili vinegar.

Method
 

Make the Fried Garlic
  1. Chop the head of garlic. In a small pan over medium heat, add neutral oil. Once hot, add garlic and fry until golden brown for 3-5 minutes, stirring regularly.
  2. Strain and store the fried garlic.
Prepare Chili Vinegar
  1. Broil garlic and chili peppers until blistered, then blend with vinegar until smooth. Set aside.
Prepare the Broth
  1. In a large pot, toast cinnamon stick, star anise, galangal, coriander seeds, pandan leaf, and Sichuan peppercorns over medium heat for 2-3 minutes until fragrant.
  2. Add chicken stock and bring to a simmer. Stir in soy sauce, oyster sauce, black soy sauce, and palm sugar.
  3. Gently place duck pieces in the pot and cook on low heat for 1.5 to 2 hours, or until tender. Skim off any fat and adjust seasoning as needed.
Prepare Noodles
  1. Bring a pot of water to a boil and blanch noodles according to package instructions (typically 2-3 minutes). Drain and set aside.
Assembly
  1. In large bowls, layer chunks of lettuce, followed by blanched noodles, tender duck pieces, and a generous ladle of broth.
  2. Top with fried garlic, cilantro, chili vinegar, and a sprinkle of white pepper. Serve hot!

Notes

Store leftovers separately; duck and broth from noodles to avoid mushiness. Will keep in the fridge for about 3 days.