Chinese Barbecued Duck Soup - cooking recipe

Ingredients

1/2 duck (Cooked Chinese BBQ Duck)
1 liter chicken stock
2 garlic cloves, peeled and lightly smashed
3 slices fresh ginger
3 sprigs fresh coriander
2 pieces lime rind
2 red chilies, split
1 bunch baby bok choy, washed and halved lengthways
1 cup broccoli floret
500 g fresh rice noodles
2 cups bean sprouts
1/2 lime
chopped fresh coriander

Preparation

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.
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.
Strain and return stock to the saucepan.
Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
Divide noodles between 4 bowls, top with bean shoots.
Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.