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Chicken-Peanut Curry Soup With Achat Pickle (Ted Allen) Recipe

Chicken-Peanut Curry Soup With Achat Pickle (Ted Allen) Recipe

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Chicken-Peanut Curry Soup With Achat Pickle (Ted Allen)

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Ingredients:

Serving

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 tbsp roughly chopped peeled ginger
1/2 tsp ground coriander
1/2 tsp ground turmeric
2 tbsp thai red curry paste
1 14 - oz can coconut milk
2 1/2 cups chicken stock
3/4 lb skinless, boneless chicken breasts , cut into small strips
1 1/2 tbsp packed brown sugar
8 oz wide chinese lo mein noodles
1 tbsp soy sauce
2 tbsp fish sauce
scant 1/4 cup creamy peanut butter (or to taste)
2 1/2 tbsp fresh lime juice
fresh cilantro , basil and chopped peanuts, for topping

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	715.54 Kcal (2996 kJ)
Calories from fat	326.29 Kcal
		% Daily Value*
Total Fat	36.25g	56%
Cholesterol	54.67mg	18%
Sodium	2331.38mg	97%
Potassium	862.81mg	18%
Total Carbs	72.71g	24%
Sugars	23.32g	93%
Dietary Fiber	3.78g	15%
Protein	31.74g	63%
Vitamin C	12.7mg	21%
Iron	6.6mg	37%
Calcium	72.5mg	7%

Amount Per 100 g
Calories	137.11 Kcal (574 kJ)
Calories from fat	62.52 Kcal
		% Daily Value*
Total Fat	6.95g	56%
Cholesterol	10.48mg	18%
Sodium	446.73mg	97%
Potassium	165.33mg	18%
Total Carbs	13.93g	24%
Sugars	4.47g	93%
Dietary Fiber	0.72g	15%
Protein	6.08g	63%
Vitamin C	2.4mg	21%
Iron	1.3mg	37%
Calcium	13.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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