Bbq Duck And Ramen Soup - cooking recipe

Ingredients

5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or 8 slices galangal
3 tablespoons lemon juice or 3 tablespoons 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 chile, to garnish
coriander, to garnish (cilentro)
3 bunches bok choy (optional)
salt
white pepper

Preparation

Combine stock and water into saucepan and heat till liquid is simmering.
Add, galangal, chillies and lime juice to saucepan.
Bruise lemon grass and coriander (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 bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
Add salt and pepper to taste (I don't think it's needed).
Enjoy hot.