Vietnamese Duck and Taro Noodle Soup with Curry Spices
A fragrant and hearty soup featuring tender duck, starchy taro, and thin rice noodles in a clear, spiced broth, infused with a hint of curry.
Ingredients
- Rice Noodles30 g
- Chicken Broth150 ml
- Fish Sauce15 ml
- Garlic5 g
- Spring Onion10 g
- Lemongrass10 g
- Cooking Oil2 ml
- Duck200 g
- Taro20 g
- Curry Powder5 g
- Ginger5 g
- Lime0.5 unit
- Bean Sprouts20 g
- Cilantro5 g
Instructions
- 1Step 1
If using raw duck, finely shred cooked duck meat from pre-cooked duck (e.g., roasted duck leg). Peel and dice the taro into small cubes. Thinly slice lemongrass, mince ginger and garlic. Prepare bean sprouts, slice spring onion, and chop cilantro.
- 2Step 2
Heat cooking oil in a small pot over medium heat. Sauté minced garlic, ginger, and lemongrass for 1 minute until fragrant.
- 3Step 3
Add the shredded duck and curry powder, stirring for 1-2 minutes until the duck is coated and lightly seared.
- 4Step 4
Pour in the chicken broth and add the diced taro. Bring to a simmer and cook for 5-7 minutes, or until taro is tender.
- 5Step 5
While the soup simmers, cook the rice noodles according to package instructions. Drain well.
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