Curry Udon Recipe

This Curry Udon Recipe is made with chicken, Thai chili paste, chicken broth, hoisin sauce, honey, carrots, and coconut milk. 

After my trip to Thailand, I was OBSESSED with the food. There is nothing better than a dish that can come together with a mix of savory, spicy and sweet flavors. I decided to incorporate my favorite Mexican chiles anchos and chiles de arbol so this chicken noodle soup has a combination of Thai and Mexican flavors!

How to make this Curry Udon Recipe

Season the chicken with salt and pepper. 

In a large stockpot over medium high heat, add olive oil and when it simmers, brown the chicken for about 3-5 minutes on each side. Flip the chicken over and add the carrots and chili paste until fragrant, about 1-2 minutes. Stir in the chicken broth, coconut milk, and honey. Keep the heat on high and bring to a boil. Lower heat to medium-low and cover for 18 minutes. 

Take the chicken out of the pot, shred it with two forks, and return to the soup. Add the spinach in the soup and give it a quick stir. 

Meanwhile, cook the Udon noodles according to package instructions. Drain and place in two bowls equally. 

With a ladle, add the soup into the bowl with noodles. Top with cilantro, lime wedges, and serrano peppers. 

How to make your own Thai Chili Paste

See notes below for exact measurements: Add the ancho chilies and the chiles de arbol in hot water for 10 minutes. When the chilies are soaked and soft, drain and add them in a food processor as well as the shallot, garlic cloves, ginger, coriander, cumin, salt and pepper. Blend until pasty. 

Other dishes to try

• EASY VEGETARIAN LO MEIN NOODLES
• DRUNKEN NOODLES
• INSTANT POT CHILI GARLIC GINGER NOODLES

Curry Udon Recipe

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This Curry Udon Recipe is made with chicken, Thai chili paste, chicken broth, hoisin sauce, honey, carrots, and coconut milk. 

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Ingredients

Scale 1x2x3x

• 4 thin chicken breasts, deskinned (about 1 pound)
• 2 tablespoons of olive oil
• ⅓ cup of  Thai chili paste
• 4 cups of chicken broth
• 3 tablespoons of hoisin sauce
• 1 tablespoon of honey
• ½ cup of baby carrots, chopped
• 1 can of unsweetened coconut milk
• 2 cups of spinach
• 10 ounces of Udon noodles
• Salt and pepper as needed

Garnish:

• Cilantro
• Lime wedges
• Sliced serrano peppers

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Instructions

1. Season the chicken with salt and pepper. 
2. Add the ancho chilies and the chiles de arbol in hot water for 10 minutes. When the chilies are soaked and soft, drain and add them in a food processor as well as the shallot, garlic cloves, ginger, coriander, cumin, salt and pepper. Blend until pasty. 
3. In a large stockpot over medium high heat, add olive oil and when it simmers, brown the chicken for about 3-5 minutes on each side. Flip the chicken over and add the carrots and chili paste until fragrant, about 1-2 minutes. Stir in the chicken broth, hoisin sauce, coconut milk, and honey. Keep the heat on high and bring to a boil. Lower heat to medium-low and cover for 18 minutes. 
4. Take the chicken out of the pot, shred it with two forks, and return to the soup. Add the spinach in the soup and give it a quick stir. 
5. Meanwhile, cook the Udon noodles according to package instructions. Drain and place in two bowls equally. 
6. With a ladle, add the soup into the bowl with noodles. Top with cilantro, lime wedges, and serrano peppers. 

Notes

• Mexican Thai Chili Paste (yields ~1 cup)

  • 3 Mexican ancho chilies, destemmed and deseeded
  • 9 chiles de arbol, destemmed and deseeded
  • 1 small shallot
  • 6 garlic cloves
  • 1 tablespoon ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
• Add the ancho chilies and the chiles de arbol in hot water for 10 minutes. When the chilies are soaked and soft, drain and add them in a food processor as well as the shallot, garlic cloves, ginger, coriander, cumin, salt and pepper. Blend until pasty.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1
• Calories: 448.3
• Sugar: 4.5 g
• Sodium: 948.9 mg
• Fat: 17.0 g
• Saturated Fat: 2.9 g
• Carbohydrates: 43.6 g
• Fiber: 5.0 g
• Protein: 30.3 g
• Cholesterol: 45.6 mg