Asian Chili Chicken Noodle Soup Recipe

Ingredients for Asian Chili Chicken Noodle Soup

• Oil
• Sesame Oil
• 1 medium onion (chopped)
• Celery Ribs
• Garlic Cloves
• Fresh Ginger
• 2 teaspoons chili powder
• 1/2 teaspoon red pepper flakes
• Chicken Broth
• Crushed Tomatoes
• Boneless Skinless Chicken Thighs
• 1 tablespoon fish sauce
• Cilantro Leaf
• 8 ounces spaghettini
• 1 cup bok choy (chopped)
• Lime, Juice Of
• Fresh Cilantro

How to Make Asian Chili Chicken Noodle Soup

1. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large pot or Dutch oven over medium heat.
2. Add 1 medium onion (chopped), 2 stalks celery (chopped), 4 cloves garlic (minced), 1 inch ginger (grated), 2 teaspoons chili powder, and 1/2 teaspoon red pepper flakes. Cook until fragrant, about 1 minute.
3. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally, until vegetables soften slightly.
4. Add 6 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces), 1 tablespoon fish sauce, and 1/2 cup chopped cilantro. Bring to a simmer.
5. Cover and simmer for 30 minutes, or until chicken is cooked through.
6. While the soup simmers, cook 8 ounces spaghettini according to package directions until al dente. Drain.
7. Add the cooked spaghettini, 1 cup bok choy (chopped), and 2 tablespoons lime juice to the soup.
8. Cook for 5 minutes, or until bok choy is wilted.
9. Garnish with 1/4 cup chopped cilantro and serve immediately.