Ingredients:
-1/3 cup low sodium chicken stock
-2 tablespoons reduced fat creamy peanut butter
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-7 ounces (approximately half a can) of light coconut milk
-1 1/2 cups skinless, boneless pre-cooked shredded chicken breast
-1 1/2 cups thinly sliced napa cabbage
-1/8 cup chopped cilantro
-1 small thinly sliced Serrano chile
-1 tablespoon Sriracha sauce
Directions:
-Cook noodles according to package directions. Drain in a colander over a bowl, reserving two cups of cooking liquid.
-Heat chicken stock and the next four ingredients in a pot or Dutch oven over medium-low heat.
-Add cooking liquid and chicken to milk mixture; cook at least three minutes, or until chicken is heated.
-Add noodles and cabbage; cook two minutes or until cabbage wilts. Sprinkle with Serrano and cilantro. Yields 3 servings.
Cheers! Try something light and frothy to balance the spicy creaminess of the soup. How 'bout a crisp white wine blend?
Nutrition info: 300 calories per serving.
Source: Cooking Light.
Notes: Some might find the Serrano a little spicy, so you could try a more mild jalapeno or just leave it out altogether if you're not a fan of mouth flames. (I am.) I like to make something bready to go with soup, like herby popovers, which go well with this. I also find that it's easier to get a rotisserie chicken breast and tear up the meat so that you don't have to worry about cooking the chicken. Then you can save half the meat for something else.
