Curry soup with chicken, peanuts and pickled vegetables "Achat"

soups 526 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Curry soup with chicken, peanuts and pickled vegetables
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 minutes
  • Calories: -
  • Difficulty: Easy
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Curry soup with chicken, peanuts and pickled vegetables "Achat"

Ingredients

Directions

  1. Prepare pickled vegetables: pour 1/3 tbsp. water, add granulated sugar, 1/2 tsp. salt, rice vinegar. Place the saucepan on the stove and heat the mixture until it is completely dissolved. In a bowl, combine the sliced ​​cucumber, sauerkraut, cherries, red onion and chili. Pour hot brine over vegetables and cool to room temperature. Cover the vegetables with a lid and refrigerate, marinate.
  2. To make curry paste: Crush garlic, ginger, coriander and turmeric in a mortar or food processor. Stir in Thai curry paste.
  3. To make curry soup: Heat coconut milk in a saucepan to medium heat, about 5 minutes. Stir in curry paste mixture and continue heating, stirring occasionally, for another 3 minutes. Add chicken stock, chicken pieces and brown sugar. Bring to a boil and cook until the meat is tender, about 10 minutes more.
  4. Meanwhile, cook the noodles in salted water until half cooked, about 6 minutes. Drain the water. Add soy sauce, fish sauce and peanut butter to the curry soup. Continue to cook, stirring until smooth, for another 5 minutes. Remove the pot from the stove and add the lime juice. Arrange the noodles in deep bowls, add the curry soup and top with the pickled vegetables. Sprinkle with cilantro leaves, basil and chopped peanuts on top.

Curry soup with chicken, peanuts and pickled vegetables "Achat"



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 minutes
  • Calories: -
  • Difficulty: Easy

Curry soup with chicken, peanuts and pickled vegetables "Achat"

Ingredients

Directions

  1. Prepare pickled vegetables: pour 1/3 tbsp. water, add granulated sugar, 1/2 tsp. salt, rice vinegar. Place the saucepan on the stove and heat the mixture until it is completely dissolved. In a bowl, combine the sliced ​​cucumber, sauerkraut, cherries, red onion and chili. Pour hot brine over vegetables and cool to room temperature. Cover the vegetables with a lid and refrigerate, marinate.
  2. To make curry paste: Crush garlic, ginger, coriander and turmeric in a mortar or food processor. Stir in Thai curry paste.
  3. To make curry soup: Heat coconut milk in a saucepan to medium heat, about 5 minutes. Stir in curry paste mixture and continue heating, stirring occasionally, for another 3 minutes. Add chicken stock, chicken pieces and brown sugar. Bring to a boil and cook until the meat is tender, about 10 minutes more.
  4. Meanwhile, cook the noodles in salted water until half cooked, about 6 minutes. Drain the water. Add soy sauce, fish sauce and peanut butter to the curry soup. Continue to cook, stirring until smooth, for another 5 minutes. Remove the pot from the stove and add the lime juice. Arrange the noodles in deep bowls, add the curry soup and top with the pickled vegetables. Sprinkle with cilantro leaves, basil and chopped peanuts on top.

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