Chicken-Peanut Curry Soup With Achat Pickle

Chicken-Peanut Curry Soup With Achat Pickle
23 Ingredients
  • 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
Nutrition
856
43% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

65% 42

Saturated

120% 24

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 5

Carbs

29% 86

Carbs (net)

- 81

Fiber

22% 5

Sugars

- 32

Sugars, added

- 24

Protein

76% 38

Cholesterol

36% 107

Sodium

63% 1506

Calcium

11% 114

Magnesium

42% 177

Potassium

24% 1143

Iron

48% 9

Zinc

31% 3

Phosphorus

76% 530

Vitamin A

8% 68

Vitamin C

36% 32

Thiamin (B1)

71% 1

Riboflavin (B2)

42% 1

Niacin (B3)

120% 19

Vitamin B6

78% 1

Folate equivalent (total)

70% 279

Folate (food)

- 86

Folic acid

- 114

Vitamin B12

21% 0

Vitamin D

3% 1

Vitamin E

16% 2

Vitamin K

27% 33
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