-
1
Make the pickled mushrooms In a medium saucepan, combine the sugar with both vinegars, the salt and 1/2 cup of water.
-
2
Bring to a boil, stirring to dissolve the sugar.
-
3
Remove from the heat and add the mushrooms, kaffir lime leaves and thyme and let stand until cooled completely.
-
4
Transfer to a jar, cover and refrigerate until chilled, about 30 minutes.
-
5
Meanwhile, make the soup In a large enameled cast-iron casserole, heat the oil until shimmering.
-
6
Add the onion, garlic, ginger, lemongrass and kaffir lime leaves and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes.
-
7
Add the squash and red curry paste and cook, stirring, until the squash is coated and just starting to soften, about 10 minutes.
-
8
Add the stock, coconut milk and 2 cups of water and bring to a boil.
-
9
Simmer over moderately low heat, stirring occasionally, until the squash is very tender, about 25 minutes.
-
10
In batches, carefully puree the soup in a blender and transfer to a heatproof bowl.
-
11
Strain the soup through a fine sieve back into the casserole and bring just to a simmer.
-
12
Season with salt and pepper and keep warm.
-
13
Prepare the bok choy In a large skillet, heat the oil until shimmering.
-
14
Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 30 seconds.
-
15
Add the bok choy and cook, tossing, until just wilted and crisp-tender, 2 to 3 minutes.
-
16
Remove from the heat and season with salt and pepper.
-
17
Ladle the soup into shallow bowls, top with the bok choy and some of the pickled mushrooms and serve.
