Asian Chicken Noodle Soup

Ingredients

• 3 tablespoons fish sauce (nam pla or nuoc mam)
• 1 pound bok choy 
• 2 ribs celery cut into 1/4-inch slices
• 1.5 quarts chicken broth low-sodium homemade canned
• 2 tablespoons chili powder 
• 1 tablespoon cooking oil 
• 1 inch ginger fresh cut into thin slices
• 4 cloves garlic smashed
• 0.3 cup juice of lime (from 2 limes)
• 1  onion chopped
• 0.1 teaspoon pepper dried
• 1.8 teaspoons salt 
• 1 tablespoon sesame oil 
• 1.5 pounds chicken thighs boneless skinless
• 0.5 pound spaghettini 
• 1 cup canned tomatoes thick canned crushed

Equipment

• pot

Directions

1. In a large heavy pot, heat both oils over moderate heat.
2. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.
3. 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.
4. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.
5. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes.
6. Drain and add the pasta and the chicken to the soup.
7. 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.
8. Wine Recommendation: The piquant Asian juxtaposition of fiery and savory elements demands the cooling influence of an off-dry German riesling. Try a luscious sptlese from the Pfalz.
9. Notes: Asian fish sauce is available at Asian markets and many supermarkets