Name: Smoked duck egg and mussel soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 100 gm ginger, coarsely chopped (10cm piece); 2 red shallots, coarsely chopped; 2 long red chillies, coarsely chopped; 2 lemongrass stalks, white part only, coarsely chopped; 100 ml vegetable oil; 500 ml fish stock (2 cups); 2 tbsp fish sauce; 500 gm black mussels, scrubbed, beards removed; 200 gm oyster mushrooms; ½ cup coriander leaves (loosely packed); To serve: lime wedges; Tea-smoked duck eggs; 8 duck eggs, at room temperature; 2 tbsp jasmine rice; 2 tbsp brown sugar; 1 tbsp loose-leaf black tea, such as English Breakfast

Smoked duck egg and mussel soup

Australian Gourmet Traveller recipe for Smoked duck egg and mussel soup

Serves 4

Prep

20M

Cook

25M

Total

45M

This light soup is inspired by Thai cuisine and can be easily made into a more substantial meal with the addition of vegetables or noodles.

Ingredients

100 gm ginger, coarsely chopped (10cm piece)

2 red shallots, coarsely chopped

2 long red chillies, coarsely chopped

2 lemongrass stalks, white part only, coarsely chopped

100 ml vegetable oil

500 ml fish stock (2 cups)

2 tbsp fish sauce

500 gm black mussels, scrubbed, beards removed

200 gm oyster mushrooms

½ cup coriander leaves (loosely packed)

To serve: lime wedges

Tea-smoked duck eggs

8 duck eggs, at room temperature

2 tbsp jasmine rice

2 tbsp brown sugar

1 tbsp loose-leaf black tea, such as English Breakfast

Method

Main

1.For tea-smoked duck eggs, bring a large saucepan of water to the boil, add duck eggs, cook for 4 minutes, remove with a slotted spoon, refresh under cold running water and peel. Line a wok with foil and combine remaining ingredients on top of foil. Place a cooling rack over wok, place eggs on rack, cover with a lid and place over medium heat. Ensure exhaust fan is on and room is well ventilated and smoke for 15 minutes, then set aside to cool.

2.Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.

3.Heat oil in a large saucepan, add paste, stir over medium heat until fragrant (4-5 minutes), add fish stock and fish sauce, increase heat to high, bring to the boil, add mussels and stir occasionally until mussels open (2-3 minutes). Add mushrooms and halved duck eggs, stir to combine, divide between serving bowls, scatter with coriander leaves and serve hot with lime wedges.