Red Curry Squash Soup with Bok Choy and Pickled Mushrooms

• 1/2 cup sugar
• 1/2 cup unseasoned rice vinegar
• 1/2 cup distilled white vinegar
• 1 1/2 teaspoons kosher salt
• 3/4 pound hon-shimeji (beech mushrooms), roots trimmed and mushrooms separated
• 3 fresh kaffir lime leaves (see Note)
• 1 thyme sprig
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 8 garlic cloves, finely chopped
• One 2-inch piece of fresh ginger, peeled and thinly sliced
• 1 lemongrass stalk, tender inner bulb only, minced
• 2 fresh kaffir lime leaves
• 2 pounds butternut squash, peeled, seeded and cut into 1/2 -inch dice (about 6 cups)
• 1/4 cup Thai red curry paste
• 4 cups fish stock or bottled clam juice
• One 14-ounce can unsweetened coconut milk
• Kosher salt
• Freshly ground pepper
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 2 pounds baby bok choy, leaves sliced lengthwise
• Kosher salt
• Freshly ground pepper

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.

sugar, rice vinegar, white vinegar, kosher salt, mushrooms, lime, thyme, vegetable oil, onion, garlic, ginger, only, fresh kaffir lime leaves, butternut squash, red curry, fish stock, milk, kosher salt, freshly ground pepper, vegetable oil, garlic, fresh ginger, baby bok choy, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/red-curry-squash-soup-bok-choy-and-pickled-mushrooms (may not work)