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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.
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2
Combine the cucumber, sauerkraut, cherries, onion and chile pepper in a bowl and pour the hot brine on top.
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3
Let cool completely.
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4
Cover and refrigerate until ready to serve, or up to 2 weeks.
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5
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.
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6
Stir in the red curry paste.
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7
Cook the coconut milk in a medium saucepan over medium heat, stirring, 5 minutes.
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8
Stir in the curry paste mixture and simmer, stirring, 3 more minutes.
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9
Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes.
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10
Meanwhile, bring a pot of water to a boil.
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11
Add the lo mein noodles and cook until al dente, about 6 minutes.
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12
Drain.
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13
Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes.
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14
Remove from the heat and add the lime juice.
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15
Divide the noodles among 4 large bowls, ladle in the soup and top with the pickle.
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16
Top with cilantro, basil and chopped peanuts.
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17
Photograph by Levi Brown
