Japan Meets Thailand in this Aromatic Chicken Noodle Soup

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© Gourmandize / Silvia Santucci

Japanese-Thai Udon Noodle Soup

Chewy Japanese udon noodles are the perfect match for Thai flavors in this spicy, satisfying soup you'll want to snuggle up with on a cold winter's day. Its fragrant broth is boosted by warm spices like star anise and cloves, while a hint of chili paste lends the perfect kick. For a vegetarian version, simply omit the chicken breast. Either way, it's sure to become a new favorite in your noodle soup rotation.

Ingredients (4 servings):

• 3 1/2 oz. udon noodles
• 1/2 lb boneless skinless chicken breasts
• 1 tbsp vegetable oil
• 1 green bell pepper
• 1-2 medium-size carrots
• 4 spring onions
• 4-cm piece fresh ginger
• 1/2 cup water
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 4 tbsp frehs cilantro, chopped
• 2 garlic cloves, chopped
• 1 tsp Thai red chili paste* (nam prik pao)
• 1/2 tsp ground cumin
• 1 star anise
• 2 cloves
• Salt, pepper
• Peanuts, chopped (optional, for garnish)
• Thai red chili, thinly sliced (optional, for garnish)

*Can be replaced with chili garlic sauce, Sriracha, or any preferred spicy Asian sauce