Mexican Thai Chicken Noodle Soup

Name: Mexican Thai Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 thin chicken breasts, deskinned (about 1 pound); 2 tablespoons of olive oil; 1/3 cup of the Mexican Thai chili paste (or you can buy Thai red curry paste); 4 cups of chicken broth; 3 tablespoons of hoisin sauce; 1 tablespoon of honey; 1/2 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; Cilantro; Lime wedges; Sliced serrano peppers; 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

by Maxine

4 servings

30 min

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!

I had a bit of a cold when I made this and the spice really cleared up my sinuses. It is a great dish to make to boost your immune system and give you that comfort you need. Being Mexican, we always have chiles anchos in our pantry. Hopefully you will too soon!

Mexican Thai Chicken Noodle Soup

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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% Daily value

Ingredients

4 thin chicken breasts, deskinned (about 1 pound)
2 tablespoons of olive oil
1/3 cup of the Mexican Thai chili paste (or you can buy Thai red curry paste)
4 cups of chicken broth
3 tablespoons of hoisin sauce
1 tablespoon of honey
1/2 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

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

Instructions

Season the chicken with salt and 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.
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.

Comments

Terry Ward on Oct 11, 2020

Sounds good, but waaaay too much work and ingredients.

2 Reply
- Maxine on Oct 13, 2020
  
  Hi Terry,
  
  Instead of making the chili paste yourself, you can always buy Thai Red Curry Paste. I definitely encourage to make it yourself for maximum flavor.
  
  1
Judy P on Oct 11, 2020

I can’t wait to make this Mexican Thai chicken noodle soup!!

Thank you!!
Judy P

1 Reply
- Maxine on Oct 12, 2020
  
  Thanks Judy! It is so delicious and totally worth it.
  
  Like

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