This soup is a lighter version of our favorite Chicken Satay Noodle Soup. While that soup is deliciously peanutty, this version focuses on the mildly spicy red curry kick. Shirataki noodles are the perfect substitute for the thin rice noodles!
(For those of you counting calories, I've added the amount for each ingredient so you can easily make tweaks without having to re-calculate everything. Anything marked with an asterisk* may vary a lot based on what you buy, so make sure to compare your label.)
4 cups water (0)
2 Tbsp. soy sauce (20)
1 Tbsp. smooth peanut butter (90)
1 Tbsp. tomato paste (15)
2 tsp. red curry paste (10*)
2 tsp. chicken bouillon (10)
1 tsp. minced garlic (0)
1 tsp. grated ginger (1)
3.5 oz. Shirataki noodles (0)
3.5 oz. cooked chicken, chopped or shredded (119)
2 cups savoy cabbage, shredded (38)
1/3 cup apple juice (40)
1 green onions, thinly sliced (5)
1 cup bean sprouts (34)
1) In a medium sauce pan, add the water, soy sauce, peanut butter, tomato paste, red curry paste, bouillon, garlic, and ginger. Bring to a boil over high heat, then reduce to medium.
2) Drain the Shirataki noodles and rinse well, several times. Add the Shirataki and chicken and cook for 2-3 minutes. While the soup simmers, skim off the foam for a cleaner broth (optional.)
3) Add the savoy and cook for another 2 minutes. Remove from heat and stir in the apple juice. You can use the green onions and bean sprouts as a garnish or stir them in. Serves 2.
Calories - 191 for 1/2