Chicken-Peanut Curry Soup With Achat Pickle

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

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

1/2 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

Directions

  1. 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. 
  2. 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. 
  3. 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.
  4. Meanwhile, bring a pot of water to a boil. Add the lo mein noodles and cook until al dente, about 6 minutes. Drain.
  5. 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. 

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