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Barbecue Duck and Ramen Soup Recipe

Barbecue Duck and Ramen Soup Recipe-calories-poultry-chicnese cuisine noodle

PREP TIME: 25 min
COOK TIME: 45 min
READY TIME: 1 h 10 min
CALORIES: 475 (per serving)

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  • 3 cups (24 fl oz) chicken stock
  • 5 cups (40 fl oz) water
  • 8 slices ginger or galangal
  • 2 red chillies, halved and seeded
  • 2 tablespoons lime or lemon juice
  • 2 stalks lemon grass
  • 2 coriander roots
  • 1 Chinese barbecue duck, flesh removed and chopped
  • 4 shallots, chopped
  • 200 g (6½ oz) fresh or 150 g (5 oz) dried ramen noodles
  • Bean sprouts, chilli and coriander to garnish


1 Place stock and water in a saucepan and heat until liquid is simmering. Continue simmering and add galangal, chillies and lime juice.

2 Bruise lemon grass and coriander with the back of a cleaver to release flavours and add to saucepan. Allow liquid to simmer for 20 minutes.

3 Strain liquid, return to saucepan and return to heat with duck and shallots. Boil ramen noodles in a separate saucepan for 3-5 minutes or until tender, and drain. Add noodles to soup and simmer for 5 minutes.

4 Ladle soup and noodles into bowls and garnish with bean sprouts, chilli strips and coriander.


Calories: 475 Kcal
Fat: 12.8 g
Cholesterol: 98.8 mg
Sodium: 1,351.0 mg
Potassium: 883.6 mg
Carbs: 73.1 g