Smoked duck and ginger noodle soup

Name: Smoked duck and ginger noodle soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: 500ml chicken stock; 1 heaped tbsp tom yum paste (we like Thai Taste, from Waitrose); 2cm piece of fresh ginger, diced; 160g Clearspring Organic udon noodles (from Ocado and Waitrose), or similar; 120g pack Rannoch smoked duck (from Ocado and Waitrose), or similar; 260g pack Waitrose Crunchy Oriental Stir-fry, or similar; 2 spring onions, shredded; ½ red chilli, thinly sliced (optional); 1 tbsp caster sugar; Juice of ½ lime, plus wedges to serve

Published: 30 Sep 11
Updated: 18 Mar 24

Test kitchen approved

This simple Thai soup recipe has maximum flavour and requires minimal effort. Ready in 20 minutes, this is a real shortcut supper.

Serves 2
Ready in 20 minutes

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Ingredients

500ml chicken stock
1 heaped tbsp tom yum paste (we like Thai Taste, from Waitrose)
2cm piece of fresh ginger, diced
160g Clearspring Organic udon noodles (from Ocado and Waitrose), or similar
120g pack Rannoch smoked duck (from Ocado and Waitrose), or similar
260g pack Waitrose Crunchy Oriental Stir-fry, or similar
2 spring onions, shredded
½ red chilli, thinly sliced (optional)
1 tbsp caster sugar
Juice of ½ lime, plus wedges to serve

Method

Pour the stock into a saucepan with 750ml water, cover and bring to the boil. Stir through the tom yum paste, then add the ginger and noodles. Simmer for 5 minutes. Add the duck slices and cook for 2 minutes more.
Finally, stir through the crunchy veg mix, spring onions and chilli. Cook for another 2 minutes until the veg are just tender, but still retain some bite. Add the sugar and squeeze over the juice of ½ lime. Taste and adjust the seasoning. Spoon between bowls and serve with lime wedges.

Recipe from October 2011 Issue

delicious. tips

Replace the duck with diced chicken or pork – just simmer until cooked through.

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