Chicken Peanut Curry Soup With Achat Pickle

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
• 1/2 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

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