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Source: Food and Wine Quick from Scratch

Asian Chicken Noodle Soup
Spaghettini is a good stand-in for Asian rice noodles, but if you find rice noodles, use them. You can substitute ordinary cabbage for bok choy.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
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1 tablespoon cooking oil
1 tablespoon Asian sesame oil
1 onion, chopped
2 ribs celery, cut into 1/4-inch slices
4 garlic cloves, smashed
1 one-inch piece fresh ginger, cut into thin slices
2 tablespoons chili powder
1/8 teaspoon dried red pepper flakes
1 1/2 quarts canned low sodium chicken broth or stock
1 cup canned crushed tomatoes in thick puree
1 1/2 pounds boneless skinless chicken thighs
3 tablespoons Asian fish sauce, (nam pla or nuoc mam - available at Asian markets and many supermarkets)
1 1/4 cups chopped cilantro leaves, (1/4 cup optional)
1 3/4 teaspoons salt
1/2 pound spaghettini
1/2 head bok choy, (about 1 pound), cut crosswise into 1/4-inch slices
1/4 cups lime juice, (from about 2 limes)




In 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.

Add 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.

Meanwhile, 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.

Add 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.

Serve the soup in deep bowls with spoons and chopsticks.


Notes:
Can use cabbage instead of bok choy.

Tips:
Wine 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.


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Source: Food and Wine Quick from Scratch
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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Source: Food and Wine Quick from Scratch
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