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Step 1
Season the chicken with salt and pepper.
Step 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.
Step 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, coconut milk, and honey. Keep the heat on high and bring to a boil. Lower heat to medium-low and cover for 18 minutes.
Step 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.
Step 5
Meanwhile, cook the Udon noodles according to package instructions. Drain and place in two bowls equally.
Step 6
With a ladle, add the soup into the bowl with noodles. Top with cilantro, lime wedges, and serrano peppers.