1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
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 cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
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 cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.
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