Ingredients:
5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or galangal
3 tablespoons lemon juice or lime juice (use the big lime)
3 stalks lemongrass
2 sprigs coriander
1 Chinese barbecued duck, deboned and chopped
4 shallots, chopped
150 g dried ramen noodles
bean sprouts, to garnish
red chili, to garnish
coriander, to garnish (cilantro)
3 bunches bok choy (optional)
salt
white pepper
Cooking Procedure:
Combine stock and water into saucepan and heat till liquid is simmering.
Add, galangal, chillies and lime juice to saucepan.
Bruise lemon grass and cilantro (to release flavour), and add to saucepan.
Simmer liquid for 20 minutes.
Strain liquid, and return to saucepan.
Heat liquid with duck and shallots.
Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
Drain noodles.
Add noodles and bachoy (optional the bachoy) to soup stock and simmer for 5 minutes.
Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and cilantro.
Add salt and pepper to taste (I don't think it's needed).
Serves 4 - 6.
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