Chicken Satay Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this recipe in EveryDay with Rachael Ray April/2008. Ingredients:
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 |
Directions:
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!
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