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Smoked duck egg and mussel soup

Australian Gourmet Traveller recipe for Smoked duck egg and mussel soup
Smoked duck egg and mussel soup

Smoked duck egg and mussel soup

William Meppem
4
20M
25M
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

Tea-smoked duck eggs

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.

Drink Suggestion: Chocolaty stout. Drink suggestion by Max Allen

Notes

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