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
Instructions
Make the pickle: 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.
Combine the cucumber, sauerkraut, cherries, onion and chile pepper in a bowl and pour the hot brine on top.
Let cool completely.
Cover and refrigerate until ready to serve, or up to 2 weeks.
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.
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.
Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes.
Meanwhile, bring a pot of water to a boil.
Add the lo mein noodles and cook until al dente, about 6 minutes.
Drain.
Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes.
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.