Summer Soup and Duck Larb

Chilled soups are a great way to start a summer meal. We have reworked the appearance of our Tomato Soup, which was previously served with grapes.

Though the soup is almost clear, we wanted it to show that it was made from ripe Tomatoes.

Chilled Laocook Tomato Soup

The insides of the Tomato are carefully scooped out and dried in a low oven for 30 minutes before being chilled. The drying amplifies the flavour. This small soup is packed with flavour and is one of our favourite Amuse Bouche to serve.


Any kind of Larb is good, especially a raw Larb, served with crispy vegetables and fresh herbs.

Larb Ingredients Laocook

Our Larb “Mis en Place”.

When it comes to Duck Larb, because the skin and fat are being used, this Larb is served cooked.

Cooked Duck Laocook

Like all good Larbs, the meat should be cut by hand. We usually use a whole duck, with the carcass and wings being used in a soup.

The skin and fat are removed and chopped by hand, along with the innards, which are then seasoned and cooked in a pan with garlic. No oil is needed as the duck fat will melt and yield a lot of fat, some of which is reserved and used to cook other dishes.

No Larb is complete without the “secret ingredient”.

Padek Liquid Laocook

Yep, Padek. šŸ˜‰

Or in our case, Padek Jus, which is Padek boiled, blitzed then sieved. This makes it easier to use, without fears of litttle shards of fish bones.

Padek Liquid Laocook Close Up

Our Padek Jus is “topped up” whenever a new batch of fresh (if you can call it fresh) Padek arrives.

Along with the usual suspects (Lime Juice, Fish Sauce, Toasted Sticky Rice etc…), Padek really livens up a Larb, gives it body and structure.

Larb Phet Laocook

Banana Blossoms are a great accompaniment though an acquired taste. For added aroma and crunchiness we also use deep fried Kaffir Lime Leaves (not pictured).

The soup made from the off cuts is served separately.


2 thoughts on “Summer Soup and Duck Larb

  1. Hola Elgin,

    The Padek we use is Padek Liquid, or Padek Juice. It is made by boiling the Padek with some water until the flesh disolves. The bones are them removed and the whole the liquid is pressed through a sieve.

    We only use Padek pieces when we make a Tum of some kind, when it is added at the end.

    Some people love eating the pieces of Padek with sticky rice, but I find the small bones troublesome.

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