This light soup is inspired by Thai cuisine and can be easily
made into a more substantial meal with the addition of vegetables
100 gm (10cm piece)ginger, coarsely chopped2red shallots, coarsely chopped2long red chillies, coarsely chopped2lemongrass stalks, white part only, coarsely chopped100 mlvegetable oil500 ml (2 cups)fish stock2 tbspfish sauce500 gmblack mussels, scrubbed, beards removed200 gmoyster mushrooms½ cup (loosely packed)coriander leavesTo serve:lime wedgesTea-smoked duck eggs8duck eggs, at room temperature2 tbspjasmine rice2 tbspbrown sugar1 tbsploose-leaf black tea, such as English Breakfast
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.
Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.
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.