Duck, wonton & noodle broth
Serves 4Cooking time:
Less than 60 minutesCourse: Lunch
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chicken stock, 2 litres (8 cups)
lemongrass, 1 stalk, white part only, bruised, sliced
palm sugar, 2 tablespoons
garlic, 2 cloves, thinly sliced
star anise, 2
frozen prawn wontons, 20
bok choy, 2, trimmed, leaves separated
fresh rice noodles, 200g (2 cups)
Peking duck, 1, meat removed, sliced (see tip)
green onions, 2, sliced into 3cm pieces
fish sauce, to taste
sliced chilli, fresh lime, to serve
TOP TIP If Peking duck is unavailable, use barbecued chicken instead. Palm sugar, usually sold in hard cakes and grated for cooking, is available from Asian food stores. If unavailable, use brown sugar.
- In a large, heavy-based saucepan, combine stock, lemongrass, palm sugar (see tip), garlic and star anise. Bring to boil on high. Add wontons and simmer 3-4 minutes.
- Divide bok choy, noodles, wontons and duck between bowls. Ladle soup over. Add fish sauce.
- Top with green onion and chilli. Serve with fresh lime.