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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate. | 2. Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour. | 3. Strain and return stock to the saucepan. | 4. Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes. | 5. Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained). | 6. Divide noodles between 4 bowls, top with bean shoots. | 7. Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1/2		Cooked	-	-	-	-
chicken stock	1			86.4	8.472000000000001	6.047999999999999	2.88
garlic clove	2		peeled smashed	-	-	-	-
ginger	3	slices		5.28	1.1728	0.1201	0.0495
coriander	3	sprigs		1.5333	0.2447	0.142	0.0347
lime	2	pieces	rind	-	-	-	-
red chilies	2			-	-	-	-
baby bok choy	1	bunch	washed halved	-	-	-	-
broccoli floret	1	cup		-	-	-	-
rice noodle	500	g		1820.0	400.9	29.75	2.8
bean sprout	2	cups		-	-	-	-
lime	1/2			-	-	-	-
coriander			chopped	1.5333	0.2447	0.142	0.0347

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.