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Thai Duck Noodle Soup

A comforting and aromatic Thai Duck Noodle Soup made with tender duck, fragrant herbs, and chewy noodles, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 650
Ingredients Method Notes

Ingredients
  

For the broth
  • 8 inches cinnamon stick
  • 2 pcs star anise
  • 8 slices galangal
  • 1 tsp toasted coriander seeds
  • 8 inches pandan leaf optional for extra aroma
  • 10 to 12 pcs goji berries optional for sweetness
  • ½ tsp Sichuan peppercorns
  • 4 cups unsalted chicken stock or water
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • ½ to 1 Tbsp black soy sauce
  • 2 Tbsp palm sugar
  • 4 pieces bone-in duck hindquarters leg and thigh combo
  • 1 cup water or as needed
  • ½ tsp ground white pepper or more to taste
For the noodles and garnishes
  • 220 g fresh egg wonton noodles thin
  • Cilantro or celery leaves chopped, for garnish
  • Bean sprouts for crunch
  • Green leaf lettuce torn into chunks, for freshness
  • Fried garlic and garlic oil optional, for added flavor
  • Chili vinegar optional, for heat
  • 1 head of garlic for fried garlic
  • ¼ cup of neutral flavored oil for fried garlic
  • Spicy chili peppers of choice for heat
  • 2 cloves garlic for chili vinegar
  • ¼ to ½ cup white vinegar for chili vinegar base

Method
 

Preparation
  1. Chop 1 head of garlic and add it to a small pot or pan. Cover the garlic with just enough neutral oil and fry on low heat until golden brown, for about 10-15 minutes. Strain and store for later use.
  2. Broil halved chili peppers and 2 cloves of garlic until nicely charred. Blend with white vinegar until smooth to create chili vinegar.
Making the Broth
  1. In a large pot, toast the cinnamon stick, star anise, galangal, Sichuan peppercorns, and toasted coriander seeds over medium heat until fragrant, for about 2 minutes.
  2. Pour in 4 cups of chicken stock and add the pandan leaf and goji berries. Let this simmer for about 10-15 minutes to extract the flavors.
  3. Add the duck hindquarters to the pot, cover, and cook on low heat for around 2 hours, or until the duck is incredibly tender. Skim off any excess fat as needed.
Assembly
  1. Bring a pot of water to boil for the noodles. Blanch the wonton noodles briefly (about 1-2 minutes) before draining.
  2. In each serving bowl, layer torn lettuce, the cooked noodles, and some bean sprouts.
  3. Top with pieces of duck from the broth and ladle the aromatic broth over the top.
  4. Drizzle with garlic oil, sprinkle with fried garlic, add a splash of chili vinegar, and garnish with fresh cilantro. Serve immediately.

Notes

Leftovers can be stored in an air-tight container in the fridge for up to 3 days. The broth can be made a day in advance and refrigerated. For extra spice, serve with additional chili peppers.