Chicken Satay Noodle Soup - cooking recipe

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

Preparation

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