Chicken-Peanut Curry Soup With Achat Pickle

Total Time:
45 min
15 min
30 min

4 servings

  • For the pickle:
  • 1/3 cup granulated sugar
  • Kosher salt
  • 1/3 cup unseasoned rice vinegar
  • 1/2 English cucumber, peeled, halved lengthwise, seeded and sliced into 2-inch sticks
  • 1 cup sauerkraut, drained and rinsed twice
  • 1/4 cup frozen pitted sweet cherries, thawed and chopped
  • 1/2 cup thinly sliced red onion
  • 1 small red or green chile pepper, thinly sliced
  • For the soup:
  • 4 cloves garlic, roughly chopped
  • 1 tablespoon roughly chopped peeled ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Thai red curry paste
  • 1 14 -ounce can coconut milk
  • 2 1/2 cups chicken stock or low-sodium chicken broth
  • 3/4 pound skinless, boneless chicken breasts, cut into small strips
  • 1 1/2 tablespoons packed brown sugar
  • 8 ounces wide Chinese lo mein noodles
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • Scant 1/4 cup creamy peanut butter (or to taste)
  • 2 1/2 tablespoons fresh lime juice
  • Fresh cilantro, basil and chopped peanuts, for topping

Make the pickle: Heat the granulated sugar and 1/2 teaspoon salt with the rice vinegar and 1/3 cup water in a small saucepan over medium-high heat, stirring, until dissolved. Combine the cucumber, sauerkraut, cherries, onion and chile pepper in a bowl and pour the hot brine on top. Let cool completely. Cover and refrigerate until ready to serve, or up to 2 weeks.

Make the soup: Grind the garlic, ginger, coriander and turmeric with a mortar and pestle or in a mini food processor to make a paste. Stir in the red curry paste.

Cook the coconut milk in a medium saucepan over medium heat, stirring, 5 minutes. Stir in the curry paste mixture and simmer, stirring, 3 more minutes. Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes.

Meanwhile, bring a pot of water to a boil. Add the lo mein noodles and cook until al dente, about 6 minutes. Drain.

Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes. Remove from the heat and add the lime juice. Divide the noodles among 4 large bowls, ladle in the soup and top with the pickle. Top with cilantro, basil and chopped peanuts.

Photograph by Levi Brown

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    This recipe is featured in:

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