Duck Noodle Soup |

Duck Noodle Soup

Favourites 14

Prep Time: 15 Minutes | Cooking Time: 25 Minutes

Serves 3

This noodle soup makes a simple, warming and nutritious midweek supper. You might not have everything you need ready and waiting in the store cupboard but the authentic flavours are worth a trip to the supermarket. 


  • 700ml of chicken stock
  • 4 banana shallots, peeled and sliced in half lengthways
  • 1 stick lemongrass, bruised
  • 30g of dried goji berries
  • 1 fresh bay leaf, torn
  • 1 star anise
  • 2 x 2cm sticks of cassia bark (or 1 cinnamon stick)
  • 150g of mooli, peeled and sliced into 2mm thick rounds
  • 1 large pak choi, core removed and cut into 3cm pieces
  • 1 tbsp of palm sugar (or soft brown sugar)
  • 2 tbsp of light soy sauce
  • 1 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 3 tbsp of vegetable oil
  • 3 duck breasts, lightly scored across the skin
  • 150g of fine vermicelli rice noodles, blanched for 1 minute, then refreshed under cold water
  • 2 spring onions, thinly sliced, to garnish
  • 10g of coriander, chopped, to garnish
  • 1 red bird’s eye chilli, finely sliced, to garnish (optional)


  1. In a large saucepan, add the stock, shallots, lemongrass, goji berries, bay leaf, star anise, cassia bark, mooli, pak choi, palm sugar, soy sauce, oyster sauce and fish sauce and slowly bring to a simmer. Cook for 8–10 minutes until the mooli and pak choi are softened, then check seasoning: the soup should be sweet, salty and aromatic. Add a little more fish sauce or sugar if you think it’s needed.
  2. Meanwhile, heat the oil in a large frying pan on a medium–high heat and fry the duck breasts skin-side down for 5–6 minutes to allow the skin to crisp up, making sure that the breasts have an even golden brown crisp to the skin. Flip the breasts over and cook the other side for a few minutes, then take the pan off the heat and allow the duck to rest for 5–6 minutes. Slice the duck into 1/2cm slices. The breast should be nice and pink in the middle with a crispy golden brown skin.
  3. Divide the blanched noodles between three bowls and place a sliced duck breast on each pile of noodles. Carefully pour the soup over the top until the bowl is adequately full, scooping out a few pieces of pak choi and mooli into each bowl. Serve topped with the spring onions and coriander.
  4. If you like a little spice, add a few slices of bird’s eye chillies on top for an extra kick.

Recipe courtesy of Cook Thai by Sebby Holmes, photography byTom Regester (Kyle Books, £19.99)