Curry soup with chicken, peanuts and pickled vegetables “Achat” – A detailed recipe for cooking. Share with friends: 
Food Photography: Levy Brown Time: 45 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pickled vegetables
- 1/3 Art. granulated sugar
- 1/2 tsp salt
- 1/3 Art. rice vinegar
- 1 small cucumber, peel, cut along in half, scoop out the seeds with a spoon and cut 5 cm. into strips
- 1 tbsp. sauerkraut, squeeze and rinse twice under cold water
- 1/4 Art. defrosted seedless cherries, thaw and chop randomly
- 1/2 tbsp. thinly sliced red onion
- 1 small red or green chili peppers, cut into thin slices sliced
Curry Soup
- 4 cloves of garlic, chop coarsely
- 1 tbsp. l chopped peeled ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tbsp. l thai red curry paste
- 400 ml. coconut milk
- 2.5 tbsp. lightly salted chicken stock
- 350 gr skinless chicken breast fillet, cut into strips
- 1.5 tbsp. l brown sugar
- 230 gr. chinese wide noodle lo mein
- 1 tbsp. l soy sauce
- 2 tbsp. l fish sauce
- 1/4 Art. peanut butter
- 2.5 tbsp. l freshly squeezed lime juice
- Cilantro, basil and minced peanuts, topping
Recipes with similar ingredients: rice vinegar, cucumbers, cabbage pickled, sweet cherry, red onion, chili pepper, garlic, ginger root, coriander, turmeric, curry paste, coconut milk, chicken breasts, lo maine noodles, soy sauce, fish sauce, peanut butter, lime the juice
Recipe preparation:
- Cook pickled vegetables nach: pour into a stewpan 1/3 Art. water, add granulated sugar, 1/2 tsp. salt rice vinegar. Put the stewpan on the stove and heat the mixture until full dissolution. Mix in a bowl chopped cucumber, sauerkraut, cherries, red onions and chili peppers. Pour the vegetables with hot brine and cool to room temperature. Cover vegetables and refrigerate, marinate.
- Cook the curry paste: crush in a mortar or chop garlic, ginger, coriander and turmeric in a food processor. Stir in Thai curry paste.
- Make Curry Soup: Heat Coconut in a Pan milk to medium temperature for approximately 5 minutes. Stir in the curry paste mixture and continue heating, stirring, yet 3 min. Add chicken stock, pieces of chicken and brown sugar. Bring to a boil and cook, until the meat is ready, about another 10 min.
- Meanwhile, cook the noodles in salted water until semi-prepared, for approximately 6 minutes Drain the water.
- Add soy sauce, fish sauce and peanut to the curry soup pasta. Continue to cook, mixing until smooth, yet 5 minutes. Remove the pan from the stove and add lime juice. Spread the noodles over deep bowls, add curry soup and put on top pickled vegetables achat. Sprinkle with cilantro, basil and chopped peanuts.
