Chicken Satay Noodle Soup

By á-27227

Serves 4
Main dish soup

Ingredients

• 1/2 whole wheat spaghetti
• 2 T olive oil
• 3/4 pound chicken breast thinly sliced
• 2 cloves garlic finely chopped
• 3/4 c. peanut butter
• 1/4 c. plus 2 T tamari - dark soy sauce
• 1/4 c. Thai red curry paste
• 2 T. tomato paste
• 6 c. chicken broth
• One 1" piece of ginger thinly sliced
• 1/2 head napa or savoy cabbage shredded
• 1/2 apple juice
• 1 c, bean sprouts
• 1/4 c. chopped peanuts
• 4 scallions thinly sliced
• 1 T chopped cilantro
• Lime wedges for serviing

Preparation

Step 1

Cook the pasta when the dish is getting close to done.

In a soup pot, heat the oil over medium heat. Add the chicken and garlic and cook, stirring until the chicken is opaque--about 5 min. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste and stir. Increase the heat to medium-high and whisk in the chicken broth; add the giner. Bring to boil, then stir in the cabbage and cook until wilted, about 2 min. Return the chicken to the pot and stir in the apple juice.

Divided the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro. Serve with lime wedges.