Chicken-Peanut Curry Soup With Achat Pickle

• 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

sugar, kosher salt, rice vinegar, cucumber, sauerkraut, frozen pitted sweet cherries, red onion, red, garlic, peeled ginger, ground coriander, ground turmeric, red curry, coconut milk, chicken stock, skinless, brown sugar, wide chinese, soy sauce, fish sauce, peanut butter, lime juice, fresh cilantro

Taken from www.foodnetwork.com/recipes/ted-allen/chicken-peanut-curry-soup-with-achat-pickle-recipe.html (may not work)