Spicy Coconut Chicken Soup with Udon

Blanch Bone-In, Skin-On 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.

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.

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.

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).

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).