Asian Chili Chicken Noodle Soup

• 1 tablespoon oil
• 1 tablespoon sesame oil
• 1 onion, chopped
• 2 celery ribs, sliced 1/4 inch
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons chili powder
• 1/8 teaspoon red pepper flakes (add more if you like a lot of heat)
• 1 1/2 quarts chicken broth
• 1 cup crushed tomatoes (from a can)
• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons fish sauce (nam pla or nuoc mam)
• 1/2 cup cilantro leaf, chopped
• 3/4 lb spaghettini or 3/4 lb rice noodles
• 1/2 lb bok choy, sliced 1/4 inch (add more if you like)
• 1/2 lime, juice of
• 1/4 cup fresh cilantro, chopped, for garnish

1. In a large pot heat oils over medium heat.
2. Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
3. Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
4. While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
5. Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
6. Garnish with the 1/4 cup cilantro and serve.

oil, sesame oil, onion, celery, garlic, fresh ginger, chili powder, red pepper, chicken broth, tomatoes, chicken, fish sauce, cilantro leaf, spaghettini, bok choy, lime, fresh cilantro

Taken from www.food.com/recipe/asian-chili-chicken-noodle-soup-189822 (may not work)