- 1 tablespoon cooking oil
- 1 tablespoon Asian sesame oil
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch slices
- 4 cloves garlic, smashed
- 1 1-inch piece fresh ginger, cut into thin slices
- 2 tablespoons chili powder
- 1/8 teaspoon dried red-pepper flakes
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note
- 1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
- 1 3/4 teaspoons salt
- 1/2 pound spaghettini
- 1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
- 1/4 cup lime juice (from about 2 limes)
- 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.
- Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, 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, salted water, cook the spaghettini until just done, about 9 minutes. Drain and add the pasta and the 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, if using.
Asian fish sauce is available at Asian markets and many supermarkets.
The piquant Asian juxtaposition of fiery and savory elements demands the cooling influence of an off-dry German Riesling. Try a luscious Spätlese from the Pfalz.
Contributed By Photo © Ben Dearnley Published September 2014