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.