Smoked duck egg and mussel soup

AT A GLANCE

  • Serves 4 people

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.

  • 100 gm (10cm piece) ginger, coarsely chopped
  • 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 (2 cups) fish stock
  • 2 tbsp fish sauce
  • 500 gm black mussels, scrubbed, beards removed
  • 200 gm oyster mushrooms
  • ½ cup (loosely packed) coriander leaves
  • 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
01   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.
02   Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.
03   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.

Topics:

RICE, SOUP, CHILLIES, MAIN, SEAFOOD, AUTUMN, TEA, MUSSELS, MODERN ASIAN, SHALLOTS, LEMONGRASS, GINGER, DUCK, MUSHROOMS, DRINK SUGGESTION, EGGS

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CHOCOLATY STOUT. , suggested by MAX ALLEN

FEATURED IN

Apr 2011

Apr 2011

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