Asian-Inspired Chicken Noodle Soup

• 1 ½ lbs boneless, skinless chicken thighs
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• chicken broth
• 1 onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, smashed
• 1 1-inch piece of fresh ginger, cut thinly
• 2 tbsp chili powder (optional)
• 1/8 tsp chili flakes
• 1 ½ quarts canned, crushed tomatoes
• 3 tbsp Asian fish sauce (optional)
• 1 cup coriander (cilantro) leaves, chopped
• 1 ¾ tsp salt
• ½ lb cooked spaghettini
• ½ head bok choy, cut crosswise into ¼-inch slices
• ¼ cup lime juice

1. In a large pot, heat both oils over medium heat. Add onion, celery, garlic, ginger, chili, and red pepper flakes. Cook for 5 minutes, stirring occasionally.
2. Add the broth, tomatoes, chicken, fish sauce, salt, and pepper, and bring to a simmer. Reduce heat, cover, and let simmer until the chicken is just done (about 15 minutes).
3. Remove the chicken, cut into bite-sized pieces, and set aside. Cook liquid for 15 additional minutes.
4. Add spaghettini, chicken, and bok choy to broth. Cook about 1 minute, add coriander and serve.