Smoked duck and ginger noodle soup recipe
You don't have to try too hard to make this Thai smoked duck and ginger noodle soup – it's ready in 20 minutes thanks to some shortcut ingredients.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 500ml chicken stock
- 1 heaped tbsp tom yum paste (we like Thai Taste, from Waitrose)
- 2cm piece of fresh ginger, diced
- 160g Clearspring Organic udon noodles (from Ocado and Waitrose), or similar
- 120g pack Rannoch smoked duck (from Ocado and Waitrose), or similar
- 260g pack Waitrose Crunchy Oriental Stir-fry, or similar
- 2 spring onions, shredded
- ½ red chilli, thinly sliced (optional)
- 1 tbsp caster sugar
- Juice of ½ lime, plus wedges to serve
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