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Duck Laksa

A fragrant, creamy noodle soup based on coconut, lemongrass, and kaffir lime.Richly filled with egg noodles, fresh vegetables, and a confit duck leg.

Ingredients

400mlCoconut milk
1lChicken broth
2units.centimeterFresh ginger, peeled and chopped
2units.itemsLemongrass, chopped into pieces
2units.centimeterTurmeric, peeled and chopped (2 cm)
6units.itemsKaffir leaves
0.5units.itemsBunch of coriander
30gyellow curry paste
1units.itemsLime
1units.itemsClove of garlic, chopped
1units.itemsShallot (chopped)

Bean sprouts
Coriander leaves
1units.itemsConfit duck leg
Spring onion
Noodles

Preparation

  1. Heat oil in a pan.
  2. Sauté the shallot, garlic, lemongrass, ginger, turmeric, and kaffir lime leaves.
  3. Chop only the coriander stems. Reserve the coriander leaves for garnish.
  4. Add the curry paste and chopped coriander stems and briefly fry.
  5. Deglaze with the chicken stock.
  6. Add the coconut milk and let it reduce slightly.
  7. Strain the soup.
  8. Season with the juice of the lime.

  1. Pour the soup into a bowl and enrich with the heated duck leg and noodles.
  2. Add bean sprouts, coriander, and spring onion to taste.