Tuesday, 12 April 2011

Crispy Duck Soup with Kaffir Lime leaves, Ginger, Chilli & Coriander

Five Spice
Salt & Pepper
Grond Ginger
Slice 1/2cm appart into the fatty side
Cook off the fat until Crispy
10/15mins Put lid over so the Duck Breasts cook through (But NOT too much)

Garlic 2 Cloves
Ginger 3cm Finely Slided
Fresh Kaffir Lime Leaves Finely Sliced
Lemon Grass
Tom Yum Paste
Cherry Tomatoes (add last)
Spinach (Add Last)
Add ALL veg no more that 5mins before serving so it's not over cooked
Cooked Rice Noodles before adding 
Add fish sauce to taste
I have found these amazing Vietnamese Stock cubes, I kinda guess what ones work with what (They're in the pic above- and cost 55p for 4-They're the best)

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