Chicken Satay Noodle Soup

• 1/2 lb whole wheat spaghetti
• 2 tablespoons vegetable oil
• 3/4 lb chicken breast, cutlets thinly sliced
• 2 garlic cloves, finely chopped
• 3/4 cup peanut butter
• 1/4 cup tamari, plus
• 2 tablespoons tamari (dark soy sauce)
• 1/4 cup Thai red curry paste
• 2 tablespoons tomato paste
• 6 cups chicken broth
• 1 inch piece fresh ginger, thinly sliced
• 1/2 head savoy cabbage, shredded
• 1/2 cup apple juice
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 4 scallions, thinly sliced
• 1 tablespoon chopped cilantro
• lime wedge, for serving

1. Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain.
2. Meanwhile, in a soup pot, heat the oil over med heat.
3. Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes.
4. Transfer to a plate.
5. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir.
6. Increase the heat to med high and whisk in the chicken broth; add the ginger.
7. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes.
8. Return the chicken to the pot and stir in the apple juice.
9. Divide the pasta among 4 bowls.
10. Ladle the soup over the pasta.
11. Top with bean sprouts, peanuts, scallions and cilantro.
12. Serve with lime wedges!

whole wheat spaghetti, vegetable oil, chicken breast, garlic, peanut butter, tamari, tamari, red curry, tomato paste, chicken broth, fresh ginger, savoy cabbage, apple juice, bean sprouts, peanuts, scallions, cilantro, lime

Taken from www.food.com/recipe/chicken-satay-noodle-soup-291138 (may not work)