Asian Chili Chicken Noodle Soup

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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 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

In a large pot heat oils over medium heat.
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.
Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
Garnish with the 1/4 cup cilantro and serve.