Duck and Galingale Soup

Ped Tom Kha

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 1 duck, plucked, cleaned and gutted—slip the knife down the rib cage on each side of the breast bone in order to lift off the breast meat (with the wing attached) in one piece; cut off the legs, discard the feet and the tail (which is smelly) and cut the carcase into large pieces; wash all the pieces and


Put the salted pieces of duck and the sliced galingale into a pot. Put it on the fire. Stir until the duck meat has shrunk a little, then add fish sauce. Next, add the second and third extractions of coconut milk, followed by the peeled shallots and garlic. Boil gently until the coco