This is so delicious. And so easy to prepare.
Recipe is from “Food & Wine Magazine, Quick From Scratch One-Dish Meals Cookbook;” a great cookbook. I am positive I made four meals from the book in the past 10 days!!!
Quoting from the book:
“Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons and then drink the soup in the Asian manner. Or, use a spoon only and eat everything together, break the pasta into small pieces before cooking.”
1/4 cup lime juice (from 2 limes)
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and lime juice and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge (optional)