chicken Satay Noodle soup

This is from Rachel Ray. i made it too hot, but it was very flavorful.

salt.
1/2 pound whole wheat spaghetti. (i think this is weird. i used a bag of rice vermicili from our asian market and i think it was way better)
vegetable oil
3/4 lb chicken breast cutlets, thinly sliced
2 cloves garlic, finely chopped
3/4 c peanut butter
1/4 plus 2 tbspn tamari (i used soy sauce)
1/4 c thai red curry paste (way too much for me, try 1 tbspn instead)
2 tbspn tomato paste
6 c chicken broth
1 1 inch piece fresh ginger, thinly sliced
1/2 head napa or savvoy cabbage (i just discovered savvoy cabbage- it's really good!)
1/2 c apple juice
1 c bean sprouts
1/4 c chopped peanuts
4 scallions, thinly sliced
1 tbspn chopped cilantro
lime wedges for serving

1. boil water for pasta. follow package directions

2. in soup pot heat oil over medium heat. add chicken and garlic and cook stirring until chicken is opaque. transfer to plate. add peanut butter, tamari, curry paste and tomato past to pot and stir. increase the heat to medium high and whisk in the 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.

3. divide pasta among bowls. ladle soup over the pasta. top with the bean sprouts, penuts, scallions and cilantro. serve with the limes.



** this was excellent. i guess i've made a lot of different meals in the past couple weeks, but we've had some good eatin'!!!