Double Steamed Duck Soup with Pickled Limes – Per Thun Manao Dong

I N F O There was an old Chinese restaurant at Lumpini Park in Bangkok that was famous for its preparation of this type of soup. Rows of steam pots lined the entrance, and each contained a different version of this soothing, potent soup: chicken with lotus seeds and dried orange peel, tripe and jujube, venison with cassia bark, goose in rice wine, pork with bitter melon, sea cucumber with seaweed, and dried fish with ginger.

Unfortunately, it has been demolished. In an effort to modernize Bangkok, many of its culinary landmarks – ramshackle snack stands that sold the spiciest authentic Thai dishes and stuffy Chinese restaurants with their exotic dishes – have been closed.

P a g e Chop duck legs into 3 pieces. For a whole duck, remove legs and do the same, then remove backbone, cut breast in half lengthwise and cut crosswise into 3 pieces each. Marinate duck for approx. 5 min. in kecap manis mixed with ground star anise.

Deep fry duck until dark brown to enrich soup, don’t worry if it looks burnt – that’s just caramelized kecap manis. Drain. (Deep frying doesn’t have to be done, but it makes the duck not look so pale in the finished soup). Spread a large, deep baking dish with cabbage leaves and pour in the duck, squash, all the pickled lime, cassia bark and orange zest.

Cover with boiling clear soup and top with soy, aus

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