Chicken-Peanut Curry Soup With Achat Pickle Recipe

Name: Chicken-Peanut Curry Soup With Achat Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-Peanut Curry Soup With Achat Pickle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Peanut Curry Soup With Achat Pickle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions