Thai Duck Soup Ped Toon Recipes

HEALTHY DUCK SOUP (PED TOON)

Healthy Duck Soup (Ped Toon) image

Inspired by Thai celebration favourite, ped toon, this healthy bowl of noodles in an aromatic broth is topped with slices of tender duck.

Provided by Damian King Lee

Categories Dinner

Time 30m

Number Of Ingredients 1

Ingredients

Duck, Noodle

Steps:

Put all the broth ingredients into a medium-sized saucepan over a medium-high heat and add the duck breast. Cover with a lid and bring to the boil, then simmer over a medium heat for 20 minutes. Then remove the cooked duck and strain the broth through a fine sieve into a separate saucepan. Set the strained broth and the cooked duck aside. Half-fill a small saucepan with boiling water and place over a medium heat. Add the noodles and boil for 2-3 minutes, depending on the thickness of the noodle. To assemble the dish, divide the noodles between two large bowls and top with the bean sprouts or lettuce. Slice the duck and place in the bowls. Reheat the broth, bringing it back to the boil, then pour it all over the noodles. Finally, scatter over the toppings and get stuck in immediately.

THAI SPICY DUCK SOUP (PED TOON)

Thai Spicy Duck Soup (Ped Toon) image

Fatty, smooth, and aroma rich duck soup with a hint of spiciness on each gulp.

Provided by Lene

Time 15m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

Duck Meat: 400g
Red Chili: 3
Garlic: 3 cloves
Shallot: 3
Fish Sauce: 3 tbsp
Cooking Oil: 2 tbsp
Oyster Mushroom: 100g
Chili Paste: 2 tbsp
Coconut Milk: 500ml
Duck Stock: 500ml
Basil: 1/2 bunch

Steps:

Heat the wok with peanut oil and thoroughly brown the duck meat, lift out duck meat and keep warm. Add in remaining of Ingredient A and stir fry 5 mins.
Add Ingredient B into wok stir evenly, then add in cooked duck meat, cook everything over a low heat for 7 minutes. Add Thai Basil to the soup and cook everything for further 3 mins. Ladle the soup into a bowl and serve.

Nutrition Facts : Calories 128, Fat 6g, Sodium 434, Carbohydrate 17g, Protein 2g

DUCK SOUP

Duck Soup image

This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.

Provided by JustJanS

Categories One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

Steps:

Mix the ingredients of the marinade, and add the breast fillets and legs.
Refrigerate overnight.
To make the stock, put carcass portions and other stock ingredients into a large saucepan.
Add water to cover and bring to the boil.
Simmer gently for 45 minutes.
Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
Remove any remaining meat from the carcass and reserve.
Cool reduced stock, and refrigerate overnight.
When stock is cold, skim fat from the surface.
The stock is ready for use.
For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
You want the meat to be pink and juicy still, and the skin crispy.
Cool a little then shred the meat.
For the soup: Put stock in a large saucepan and bring to the boil.
Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
Warm through and season to taste.

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