Chicken-Peanut Curry Soup With Achat Pickle (Ted Allen) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
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.
6. Photograph by Levi Brown
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