Asian-Inspired Chicken Noodle Soup

1 TBSP cooking oil
1 TBSP sesame oil
I onion, chopped
2 ribs celery, sliced
4 cloves garlic, smashed
1 1-inch piece fresh ginger, cut thinly
2 TBSP chili powder (optional)
1/8 TSP chili flakes
1 1/2 quarts canned, crushed tomatoes
1 1/2 pounds, boneless, skinless chicken thighs
3 TBSP Asian fish sauce (optional)
1 cup cilantro leaves, chopped
1 3/4 TSP salt
1/2 pound cooked spaghettini
1/2 head bok choy, cut crosswise into 1/4 inch slices
1/4 cup lime juice

  • 1. In a large pot, heat both oils over medium heat. Add onion, celery, garlic, ginger, chili, and red pepper flakes. Cook for 5 minutes, stirring occasionally.
  • 2. Add the broth, tomatoes, chicken, fish sauce, salt and pepper, and bring to a simmer. Reduce heat, cover and simmer till the chicken is just done, around 15 minutes.
  • 3. Remove the chicken, cut into bite-sized pieces and set aside. Cook liquid for 15 minutes longer.
  • 4. Add spaghettini, chicken and bok choy to broth. Cook about a minute, add cilantro and serve.

 

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