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Ingredients

1 lemongrass stalk (pale part only), bruised
2 tablespoons rice bran oil
1 onion, thinly sliced
8 kaffir lime leaves
1 long red chilli, seeds removed, thinly sliced, plus extra to serve
1 bunch coriander, roots thinly sliced, leaves picked
1/2 cup (150g) laksa paste
1L (4 cups) Massel chicken style liquid stock
400ml can coconut milk
1/4 cup (60ml) fish sauce
1 tablespoon palm sugar or brown sugar
800g cooked Chinese barbecue duck, portioned (see notes)
500g dried vermicelli rice noodles
1 cup (80g) bean sprouts
Lime wedges, to serve

Method

Step 1 Heat the oil in a wok over high heat. Add the onion, lemongrass, kaffir lime leaves, chilli and coriander roots, then cook, stirring, for 2-3 minutes until softened.
Step 2 Add laksa paste, stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced. Add duck and cook for 10 minutes to warm through.
Step 3 Meanwhile, cook noodles according to the packet instructions, then drain. Divide noodles among bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli and lime wedges

Roast duck laksa

How to make Roast duck laksa

Ingredients

Method