1 teaspoons olive oil
1 teaspoons 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 fat-free chicken broth or homemade defatted
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)
1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 teaspoons salt or more to taste
1/2 pound Asian rice noodles, broken in small pieces *
1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch
1/4 cup lime juice (from about 2 limes)
*Spaghetti is a good
stand-in for Asian noodles, but if you can find rice noodles, by all means
use them here.
In a large heavy nonstick 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 noodles until
just done, about 9 minutes. Drain and add the pasta and the chicken to
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.