Duck Soup with Mushrooms and Vegetables

A delicious mushroom dish for any occasion!

This soup, according to Thai people, brings the dead back to life. By the way, you can cook it with chicken. But the duck gives the soup special power.

Put the duck with its insides (except the liver), the cleaned vegetables and all the spices (reserve a handful of beautiful coriander leaves) in a saucepan and cover with water. Bring to a boil and simmer gently for about 2 hours. Remove the meat cleanly, also paring the insides, and cut into accurate, bite-sized slices or cubes. Pour a small amount of clear soup over the meat and set aside. Add the bones and skin to the soup in the crockpot again, do this for another 3 to 4 hours until the vegetables begin to dissolve.

Degrease the soup – this is best done by letting it cool overnight and allowing the fat to solidify on the surface. Then reheat the soup and pass it through a sieve.

To serve, clean and quarter the mushrooms. Roll gently in the soup for 5 minutes, add the meat and heat repeatedly. Season the soup with fish sauce and the juice of one lemon and sprinkle with the remaining coriander. Tip:

these for it only with boiling hot water pour and then pull a few min.

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