Thai Chicken Udon Noodle Soup
Spicy Thai Chicken Udon Noodle Soup is a delicious way to ring in the New Year!
Servings 4
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 12- ounces thinly sliced boneless chicken breasts
- 1 jalapeno pepper minced
- 1 teaspoon fish sauce
- 2 tablespoons low sodium Tamari or soy sauce
- 1-2 tablespoons green curry paste
- 1 14- ounce lite coconut milk
- 6 cups chicken broth
- 8- ounces fresh spinach
- 2 packages either chicken or original flavored Fortune Brand udon noodles with seasoning packets
- 1 bunch green onions thinly sliced.
Instructions
- In a large soup pot over medium heat, add the coconut oil, garlic, and ginger. Saute for about 3 minutes or until the ginger and garlic soften, stirring constantly to avoid browning.
- Add the chicken, jalapeno, fish sauce, tamari, green curry paste, and the seasoning packets included with the noodles. Stir to combine well.
- Pour in the coconut milk and chicken broth. Simmer uncovered over medium-low heat for 15-20 minutes or until the chicken is cooked through.
- Add the udon noodles and the spinach and continue to cook for approximately 3-5 minutes or until the noodles are cooked through and easily separate.
- Serve immediately and top with thinly sliced green onions.
Notes
Green Curry paste has some good heat to it! Adjust to taste. I made all my batches with 2 tablespoons and it was a perfect heat level for me!
If "lite" coconut milk is unavailable, use regular coconut milk. The soup with is thicker and richer. I made it both ways and preferred the lighter version. Your choice on this one!
If "lite" coconut milk is unavailable, use regular coconut milk. The soup with is thicker and richer. I made it both ways and preferred the lighter version. Your choice on this one!