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

Onion

Brocoli

Cherry Tomatoes (add last)

Spinach (Add Last)

Mushrooms

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)