Thai Duck Noodle Soup Recipe (Kuay Teaw Ped Toon)

• 400g duck
• 6 cloves garlic
• 1 tbsp dried peppercorn
  
• 1/2 cup chopped coriander
• 1/3 cup palm sugar
  
• 4 cinnamon sticks
  
• 10 star anise seeds
  
• 1 tbsp sliced galangal
  
• 1 1/2 tbsp five spices powder
  
• 1/2 cup soy sauce
  
• 1/2 tbsp salt
• 1/2 cup dark soy sauce
  
• Egg noodle
• 1 cup beansprouts
• celery leaf
• spring onion
• copped coriander
• fried garlic oil

Cooking instructions

Step 1: Begin by soaking 2 portions of egg noodles in room temperature water

Step 2: Next, add 1/2 cup of chopped coriander, 1/3 cup of palm sugar, 1 tbsp of dried peppercorn, 4 cinnamon sticks, 10 star anise, 1 tbsp of sliced galangal, and 6 cloves of garlic to a muslin cloth, and wrap everything up, securely tying off the end.

Step 3: Now bring 1 1/2 litres of water to the boil, then add in the muslin cloth with the herbs and spices, 400g of duck, 1/2 cup of soy sauce, 1/2 cup of dark soy sauce, 1 1/2 tbsp of five spice powder and 1/2 tbsp of salt. Stir everything together, lower the heat to a low heat, cover the pot with a lid, and let the soup stew on a low heat for about 2 hours.

Step 4: After 2 hours, remove the duck and slice it up. Then bring a pot of water to the boil and cook the egg noodles one portion at a time. Once the noodles are done place them in a bowl and mix them with some fried garlic oil to prevent them sticking. Then add some beansprouts to the bowl, along with the sliced duck, then spoon in some of the soup so that the noodles are covered, and garnish with celery leaf, spring onion, and coriander, along with anything else you like!