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RECIPE
14 INGREDIENTS5 STEPS1hr

Spicy Coconut Chicken Soup with Udon

Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet.
Spicy Coconut Chicken Soup with Udon Recipe | SideChef
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet.
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
1hr
Total Time
$1.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Tyson® Chicken Leg
to taste
Chicken Stock
to taste
to taste
Fresh Ginger , grated
to taste
Garlic , grated
to taste
Togarashi Chili
to taste
Furikake
1 can
(13.5 oz)
Coconut Milk
2 Tbsp
Thai® Sweet Chili Sauce
1 pckg
Udon Noodles
1/4 cup
Thinly Sliced  Scallions
to taste
Fresh Cilantro , roughly chopped
to taste
Chili Peppers , finely sliced
to taste
Chili Threads
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Nutrition Per Serving

VIEW ALL
CALORIES
839
FAT
54.1 g
PROTEIN
22.9 g
CARBS
70.9 g

Cooking Instructions

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Step 1
Blanch Tyson® Chicken Leg (1) in salted water, discard water, cover the leg with Chicken Stock (to taste) . Season with Kosher Salt (to taste) , Fresh Ginger (to taste) , Garlic (to taste) , Togarashi Chili (to taste) and Furikake (to taste) . Simmer for 45 minutes to 1 hour.
Step 2
about halfway through the cooking process, 20 to 30 minutes, add Coconut Milk (1 can) and Thai® Sweet Chili Sauce (2 Tbsp) to the soup.
Step 3
Simmer until the chicken is tender. Remove the chicken, let it cool enough to handle, then remove the meat from the bones, discard the bones. At this point, if you want the soup to be creamy and smooth, blend the soup with a blender to uncurl the coconut milk.
Step 4
Add Udon Noodles (1 pckg) and 1/2 of the chicken to the soup, heat through and check/adjust for seasoning. Add Scallions (2 Tbsp) , Fresh Cilantro (to taste) and Chili Peppers (to taste) .
Step 5
Add the rest of the shredded chicken to a serving bowl. Top with the noodles from the soup, cover with the rest of the soup and garnish with more Scallions (2 Tbsp) , more Chili Peppers (to taste) and Chili Threads (to taste) .
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Nutrition Per Serving
Calories
839
% Daily Value*
Fat
54.1 g
69%
Saturated Fat
40.2 g
201%
Trans Fat
0.0 g
--
Cholesterol
58.2 mg
19%
Carbohydrates
70.9 g
26%
Fiber
2.9 g
10%
Sugars
12.0 g
--
Protein
22.9 g
46%
Sodium
671.2 mg
29%
Vitamin D
--
--
Calcium
69.4 mg
5%
Iron
10.5 mg
58%
Potassium
462.2 mg
10%
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