Ingredients
1 tbsp. Cooking oil
1 tbsp. Asian sesame oil
1 onion
2 ribs celery
4 cloves garlic
1 inch piece fresh ginger
2 tbsp. chili powder
tsp. dried red-pepper flakes
1 1/2 qt. canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1 1/2 lb. boneless
3 tbsp. Asian fish sauce (nam pla or nuoc mam)
1 c. cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 3/4 tsp. salt
1/2 lb. spaghettini
1/2 head bok choy (about 1 pound)
1/4 c. lime juice (from about 2 limes)
Preparation
Step 1In 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.Step 2Add 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.Step 3Meanwhile, 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.Step 4Add 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.Step 5Notes: Asian fish sauce is available at Asian markets and many supermarketsStep 6Wine 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.
