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Smoked duck egg and mussel soup

Australian Gourmet Traveller recipe for Smoked duck egg and mussel soup

By Rodney Dunn
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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