Chicken Satay Noodle Soup

• 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
• 
  

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

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.

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.