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Asian Chili Chicken Noodle Soup

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“I love one-dish meals and this fantastic soup fits the bill. Adjust the heat to your taste and substitute other noodles like rice noodles if you like. For those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime juice! Adapted from a Food and Wine cookbook.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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