Chicken-Peanut Curry Soup With Achat Pickle

Chicken-Peanut Curry Soup With Achat Pickle
Chicken-Peanut Curry Soup With Achat Pickle is a dairy free recipe with 4 servings. One portion of this dish contains about 34g of protein, 37g of fat, and a total of 776 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have fish sauce, ground turmeric, thai curry paste, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
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.
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Granulated SugarGranulated Sugar
Rice VinegarRice Vinegar
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SaltSalt
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2
Combine the cucumber, sauerkraut, cherries, onion and chile pepper in a bowl and pour the hot brine on top.
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Chili PepperChili Pepper
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3
Let cool completely. Cover and refrigerate until ready to serve, or up to 2 weeks.
4
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.
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Red Curry PasteRed Curry Paste
CorianderCoriander
TurmericTurmeric
GarlicGarlic
GingerGinger
SoupSoup
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5
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.
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6
Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes.
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7
Meanwhile, bring a pot of water to a boil.
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8
Add the lo mein noodles and cook until al dente, about 6 minutes.
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9
Drain.
10
Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes.
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Peanut ButterPeanut Butter
Fish SauceFish Sauce
Soy SauceSoy Sauce
SoupSoup
11
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.
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CilantroCilantro
PastaPasta
PeanutsPeanuts
PicklesPickles
BasilBasil
SoupSoup
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LadleLadle
12
Photograph by Levi Brown

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling
Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling
Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.
DifficultyExpert
Ready In45 m.
Servings4
Health Score14
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