Spicy Habanero Thai Duck Noodle Soup with Rice Noodles

Added by kocky, September 21, 2024
soups → noodle-soup
Thai cuisine

This Habanero Thai Duck Noodle Soup brings bold Thai flavors with tender duck, spicy habanero, and delicate rice noodles. Perfect for those who enjoy authentic heat.

skip to recipe

Recipe:

Ingrediens

• 2 duck breasts, skin on
• 2 habanero peppers, finely chopped
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 lemongrass stalk, crushed
• 4 cups chicken broth (homemade preferred)
• 1 can coconut milk (full fat)
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 200g rice noodles (medium thickness)
• 1 cup shiitake mushrooms, sliced
• 2 cups bok choy, roughly chopped
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• Fresh cilantro for garnish
• Lime wedges for serving
• Thai basil leaves for garnish

Directions

1. Prepare the Duck: Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season the duck with salt and pepper.
2. Cook the Duck: Place the duck breasts skin-side down in a cold pan. Slowly heat over medium-low heat, allowing the fat to render. Cook for about 7-8 minutes until the skin is crispy and golden brown. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the pan and let the duck rest for 10 minutes before slicing thinly.
3. Prepare the Soup Base: In a large pot, heat a tablespoon of the rendered duck fat over medium heat. Add the ginger, garlic, and habanero peppers. Sauté for 1-2 minutes until fragrant.
4. Add the Broth: Pour in the chicken broth, coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well, and bring to a simmer.
5. Cook the Vegetables: Add the shiitake mushrooms, bok choy, carrot, and red bell pepper to the broth. Let it cook for 5-7 minutes until the vegetables are tender but still vibrant.
6. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
7. Assemble the Soup: Divide the noodles into bowls. Ladle the hot broth and vegetables over the noodles, and top each bowl with the sliced duck breast.
8. Garnish and Serve: Finish each bowl with fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime juice. Serve with additional lime wedges on the side.

Nutrition Facts

Tips and Tricks

1. Control the Spice: If you prefer a milder heat, reduce the number of habanero peppers, or remove the seeds and membranes before chopping.
2. Use Homemade Broth: For a richer, more flavorful soup, use homemade chicken or duck broth instead of store-bought options.
3. Crispy Duck Skin: Make sure to start cooking the duck in a cold pan to render out the fat properly, ensuring a crispy and golden skin.
4. Balanced Flavor: Taste the broth before serving and adjust seasoning. If it’s too spicy, add a little more coconut milk or sugar to balance the heat.

Historical & Cultural Overview

Thai cuisine is known for its harmonious balance of sweet, sour, salty, and spicy flavors, with noodle soups being a staple in Thai street food culture. This particular recipe combines traditional elements of Thai cooking with the bold heat of habanero peppers, which is not typical in Thai cuisine but adds a modern twist for spice lovers. Duck, often used in Thai curries, adds a luxurious depth to the soup.

Reviews & Rating

Anna Leesy :

September 26, 2024

It was spicy, but the coconut milk really mellowed out the heat. I will be making this again soon.