Chicken Satay Noodle Soup Rachael Ray   From Every Day with Rachael Ray April 2008 SERVES 4 Salt 1/2 pound whole wheat spaghetti 2 tablespoons vegetable oil 3/4 pound chicken breast cutlets, thinly sliced 2 cloves garlic, finely chopped 3/4 cup peanut butter 1/4 cup plus 2 tablespoons tamari (dark soy sauce) 1/4 cup Thai red curry paste 2 tablespoons tomato paste 6 cups chicken broth One 1-inch piece fresh ginger, thinly sliced 1/2 head napa or 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 wedges, for serving 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 minutes. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to medium-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. 3. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro. Serve with the lime wedges.

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