Sort ingredients
uberjonas
QR Code
Listen
Pdf
Place chiles in a small heatproof dish. Cover with boiling water; let soak until softened, about 25 to 30 minutes. Drain, reserving soaking liquid.
In a food processor, purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons of the chile soaking liquid. Add more liquid, a tablespoon at a time as needed, and pulse until mixture forms a smooth paste.
Heat oil in a large heavy pot over medium heat. Add chile mixture and cook, stirring constantly, until slightly darkened, 4 to 6 minutes.
Add coconut milk and broth. Bring to a boil; add duck. Reduce heat and simmer until duck is tender and mostly cooked through, 30 to 35 minutes.
Transfer duck to a plate. Let cool slightly, then discard any skin and bones and shred remaining meat.
Return soup to heat. Add back shredded duck, along with the pineapple, tomato, and bell pepper; simmer for 10 minutes or until tomatoes are softened and peppers are tender.
Stir in soy sauce, fish sauce, and sugar, adding more to taste as needed.
Divide soup among bowls and top with onion, herbs, bean sprouts, and lime wedges as desired. Serve with a generous portion of rice.