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BARBECUE
DUCK AND RAMEN SOUP
3
cups chicken stock
5 cups water
8 slices ginger or galangal
2 red chilies, halved and seeded
2 tablespoons lime or lemon juice
2 stalks lemon grass
2 coriander roots
1 Chinese barbecue duck, flesh removed and
chopped
4 shallots chopped
200 g (6 1/2 oz) fresh or 150 g (5 oz) dried
ramen noodles
bean sprouts, chili and coriander to garnish
Place
stock and water in a saucepan and heat until
liquid is simmering. Continue simmering
and add galangal, chilies and lime juice.
Bruise lemon grass and coriander with the
back of a clever to release flavors and
add to saucepan. Allow liquid to simmer
for 20 minutes.
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