Chicken Satay Noodle Soup

Rachael Ray says that this serves 4. Thinking it really did, I decided to just make it for the 4 servings and have Andrew and I eat it once for dinner and then once for lunch the next day as left overs. We've eaten it for dinner and I've eaten it twice for lunch and there is still TONS of soup left. So my advice is that if you don't have a large crowd to feed, half this recipe for sure!

That being said, this was kind of a fun and different kind of dinner. I would definitely not forget the toppings at the end (cilantro, peanuts, green onions and lime) since I felt like they totally made the meal.

Salt

1/2 lb whole wheat pasta

2 Tbl vegetable oil

3/4 lb chicken, thinly sliced

2 cloves garlic, finely chopped

3/4 cup peanut butter

1/4 cup plus 2 Tbl tamari (dark soy) *I used regular soy since I didn't have any

1/4 cup Thai red curry paste

2 Tbl tomato paste

6 cups chicken broth

One 1-inch piece fresh ginger, thinly sliced

1/2 head napa or savoy cabbage, shredded *I only had regular cabbage and it worked fine

1/2 cup apple joice

1 cup bean sprouts

1/4 cup chopped peanuts

green onions thinly sliced

1 Tbl chopped cilantro

Lime wedges

1. Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain

2. Meanwhile, 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.

3. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to meduium-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.

4. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, green onions and cilantro. serve with the lime wedges.