Spicy Asian soups fights wintry chills
Some like it hot at this time of year — and a little bit sour
Here’s a soup to knock a cold right out of you.
As I sautéed chili powder and chili flakes in oil, along with a pungent mix of onion, celery, garlic and ginger, my eyes were watering and my nose was running — long before I even tasted the soup.
This recipe from Food & Wine magazine’s website yields a warm — make that hot — soup that will surely banish winter chills if not entire viruses. It’s just the thing for that cold night when you’ve got a sore throat or the sniffles coming on.
I used a pure chili powder from Los Chileros company of New Mexico, which might account for some of the fouralarm heat.
Most grocery-store chili powders contain fillers and are less potent. Depending on your chili powder’s heat, and how hot you like it, you might want to tone this down a bit by using less chili powder. If it’s too tame, you can always add more chili flakes or hot sauce later.
It’s also an accommodating recipe for using what you have on hand.
This soup would be good with sliced mushrooms and green onions, and it reminds me a bit of a wonderful hot and sour soup I once enjoyed that included fresh pineapple.
ASIAN CHICKEN SOUP ON FIRE
Makes: 4 generous servings
Preparation time: about 40 minutes
1 Tsp (15 mL) cooking oil 1 Tbsp (15 mL) Asian sesame oil 1 onion, chopped 2 stalks celery, cut into 1/4-inch pieces 4 cloves garlic, smashed 1 piece fresh ginger, 1-inch long, cut into thin slices 2 Tbsp (30 mL) chili powder or less, see the discussion above 1/8 tsp (0.5 mL) dried red pepper flakes 6 cups (1.5 L) canned lowsodium chicken broth or homemade stock 1 cup (250 mL) canned crushed tomatoes in thick purée 1 1/2 lb (680g) boneless, skinless chicken thighs 3 Tbsp (45 mL) Asian fish sauce (nam pla or nuoc mam) 1 cup (250 mL) cilantro leaves plus 1/4 cup (60 mL) chopped cilantro (optional) 1 3/4 tsp (9 mL) salt, or to taste 1/2 lb (226 g) rice noodles or spaghettini 1/2 head bok choy (about 1 lb, 454 g), cut crosswise into 1/4-inch slices 1/4 cup (60 mL) 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 (turn on your fan to avoid fumes that will make you cough).
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 noodles until just done, according to package directions.
Drain and add the noodles and 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.