Asian Chicken Soup On Fire

By rdgplus3

Makes for generous servings

Prep time - about 40 minutes

Ingredients

• 1 tsp EVOO
• 1 tbsp Sesame Oil
• 1 onion, chopped
• 2 stalks celery, cut into 1/4” pieces
• 4 cloves garlic, smashed
• 1 piece fresh ginger, 1” long cut into thin slices
• 2 tbsp chili powder (or less)
• 1/8 tsp dried red pepper flakes
• 6 cups low sodium chicken broth
• 1 cup canned crushed tomatoes in thick puree
• 1 1/2 lb boneless, skinless chicken thighs
• 3 tbsp fish sauce
• 1 cup cilantro leaves plus 1/4 cup chopped cilantro
• 1 3/4 tsp salt
• 1/2 lb (226 g) rice noodles or spaghettini
• 1/2 head bok choy (about 1 lb cut crosswise into 1/4” slices
• 1/4 cup lime juice (from about 2 limes)

Preparation

Step 1

In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder and red pepper flakes.

Cook, stirring occasionally, for 5 minutes (turn on your fan to avoid fumes that will make you cough)

Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and the salt and bring to a simmer.

Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.

Meanwhile, in a large pot of boiling water, cook the noodles until just done, according to package directions.

Drain and add the noodles and chicken to the soup.

Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute.

Stir in the lime juice and chopped cilantro.

Would also be good with sliced mushrooms and green onions.