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.Print