Achat Curry Soup with Chicken, Peanuts, and Pickled Vegetables
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Achat curry soup with chicken, peanuts and pickled vegetables - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pickled vegetables achat
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/3 tbsp. rice vinegar
- 1 small cucumber, peeled, cut in half lengthwise, scoop out the seeds with a spoon and cut into 5 cm strips
- 1 tbsp. sauerkraut, squeeze out and rinse twice under cold water
- 1/4 cup frozen pitted cherries, thawed and chopped
- 1/2 cup thinly sliced red onion
- 1 small red or green chili pepper, thinly sliced
Curry soup
- 4 cloves garlic, coarsely chopped
- 1 tbsp coarsely chopped peeled ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tbsp Thai red curry paste
- 400 ml coconut milk
- 2.5 cups lightly salted chicken broth
- 350 g skinless chicken breast fillet, cut into strips
- 1.5 tbsp. l. brown sugar
- 230 g of Chinese wide Lo Mein noodles
- 1 tbsp soy sauce
- 2 tablespoons fish sauce
- 1/4 cup peanut butter
- 2.5 tbsp freshly squeezed lime juice
- Cilantro, basil and chopped peanuts, for sprinkling
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Recipes with similar ingredients: rice vinegar, cucumbers, sauerkraut, cherries, red onion, chili pepper, garlic, ginger root, coriander, turmeric, curry paste, coconut milk, chicken breasts, lo mein noodles, soy sauce, fish sauce, Peanut butter, lime juice
Cooking the dish according to the recipe:
- Prepare pickled vegetables achat: Pour 1/3 cup of water into a saucepan, add granulated sugar, 1/2 teaspoon of salt, and rice vinegar. Place the saucepan on the stove and heat the mixture until completely dissolved. Combine the chopped cucumber, sauerkraut, cherries, red onion, and chili pepper in a bowl. Pour the hot brine over the vegetables and cool to room temperature. Cover the vegetables and refrigerate to marinate.
- Prepare the curry paste: Crush the garlic, ginger, coriander, and turmeric in a mortar or food processor. Stir in the Thai curry paste.
- To make curry soup: Heat the coconut milk in a saucepan over medium heat, about 5 minutes. Stir in the curry paste mixture and continue heating, stirring, for another 3 minutes. Add the chicken broth, chicken pieces, and brown sugar. Bring to a boil and simmer until the chicken is tender, about 10 minutes more.
- Meanwhile, cook the noodles in salted water until half-cooked, about 6 minutes. Drain.
- Add soy sauce, fish sauce, and peanut butter to the curry soup. Continue cooking, stirring until smooth, for another 5 minutes. Remove from heat and add lime juice. Divide the noodles among deep bowls, add the curry soup, and top with the marinated achat vegetables. Top with cilantro leaves, basil leaves, and chopped peanuts.
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