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Smoked duck egg and mussel soup

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Chocolaty stout.

Featured in

Apr 2011

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