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1 tablespoon cooking oil
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1 tablespoon Asian sesame oil
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1 onion, chopped
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2 ribs celery, cut into 1/4-inch slices
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4 garlic cloves, smashed
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1 one-inch piece fresh ginger, cut into thin slices
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2 tablespoons chili powder
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1/8 teaspoon dried red pepper flakes
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1 1/2 quarts canned low sodium chicken broth or stock
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1 cup canned crushed tomatoes in thick puree
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1 1/2 pounds boneless skinless chicken thighs
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3 tablespoons Asian fish sauce, (nam pla or nuoc mam - available at Asian markets and many supermarkets)
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1 1/4 cups chopped cilantro leaves, (1/4 cup optional)
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1 3/4 teaspoons salt
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1/2 pound spaghettini
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1/2 head bok choy, (about 1 pound), cut crosswise into 1/4-inch slices
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1/4 cups lime juice, (from about 2 limes)
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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.
Serve the soup in deep bowls with spoons and chopsticks.
Notes:
Can use cabbage instead of bok choy.
Tips:
Wine Recommendation:
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.
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