Curry Udon Chicken Soup

This Curry Udon Chicken Soup 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.

If you like these noodles, feel free to try my Vegetarian Lo Mein or my Spicy Drunken Noodles.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Curry Udon Chicken Soup
• Food safety

Why you will love this recipe

Full of flavor: The curry, serrano and broth makes such a delicious flavor.

Kid Friendly: Omit the serranos and your kids will love this on sick days, or any day.

Great for Cold Weather: I love making this in the cold winter days to keep me warm.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken
• Olive oil
• Thai Chili Paste
• Chicken broth
• Hoisin sauce
• Honey
• Carrots
• Coconut milk
• Spinach
• Udon noodles
• Cilantro
• Limes
• Serrano

See recipe card for quantities for this Curry Udon Chicken Soup.

Instructions

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. 

Substitutions

Chicken: I cooked the chicken and shredded the chicken myself although you could buy a premade rotisserie chicken and shred it yourself.

Chili paste: You can buy the Thai Chili Paste on Amazon, or look in the ethnic food section of your grocery store.

Broth: Feel free to use chicken, beef or vegetable broth.

Carrots: I used baby carrots but you can use regular carrots and slice them up in small bits.

Spinach: I used spinach but you can use kale or arugula.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - add sliced avocado.
• Kid friendly - add crushed tortilla or wonton chips.

Check out these Beef Szechuan Noodles.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Do not overcook the noodles.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.