Hi
@Pipp,
Thanks so much for your interest in the recipe, though tbh it is not really a recipe. Just something I've concocted based on the memory of a soup I had at a Thai restaurant in San Francisco more than 10 years ago.
This is what I put in the soup ...
For the base, use coconut milk, water, chicken broth, and maybe one to two tablespoons of peanut butter. Season with salt, Chinese five-spice, and maybe some erythritol, a bit of red curry paste, ginger or galangal, lemongrass (alternatively kafir lime leaves or a sprinkle of lime juice/oil).
After this, add vegetables left in the fridge and that somehow work with duck and Asian food. For me, this was celery stalks (cut in small pieces of course), bellpepper and a bit of carrot. I would also imagine that eggplant, snow peas, soy bean sprouts, green onions, fresh coriander will work well.
Then fry duck breast, cut in slices, put in an empty bowl and then pour the soup over the duck breast. (Not cooking the duck breast in the soup, keeps it tender.)
Hope you enjoy the soup if you decide to try it.