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Pet Tom Kap Kaolot (Thai Duck & Water Chestnut Soup) More Recipes Like This


Ingredients: Metric Units
1 1/4 lb duck
1 stalk lemon grass
8 c cold water
2 Tbsp vegetable oil
3 shallots/1 Spanish onion
1-2 cloves garlic
4 tsp cilantro, chopped
1/2 tsp grd coriander
salt, white pepper
1 Tbsp nam pla (fish sauce)
5 oz. canned water chestnuts, drained
Directions:
Cube duck, bruise lemon grass. Place in large pan with water. Boil, Simmer 45 min. Heta in oil in skillet. Mince shallots, garlic, saute. Add cilantro, coriander. Stir into soup, adding salt, pepper, fish sauce. Add sliced water chestnuts. Heat through. Garnish with extra cilantro, green onions.
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Contributed on: and modified on Friday November 11th, 2005