Comforting chicken soup gets a Thai spin with ginger, fish sauce, and spicy chiles. Thick udon noodles are perfect for slurping.
1 (9 oz) pkg udon noodles
1 (2 inch) piece fresh ginger
6 oz fresh trimmed and washed green beans
2 serrano chiles
12 oz boneless skinless chicken thighs (about 3 thighs)
4 cups low-sodium chicken broth
1 (13.5 oz) can coconut milk
1 tbsp fish sauce
1 (7 oz) pkg fresh bean sprouts
Cook the udon noodles according to package directions.
Meanwhile, peel and grate the ginger. Cut the green beans into halves or thirds. Thinly slice the chiles. Trim any excess fat from the chicken. Cut the chicken into bite-size pieces.
3 In a medium pot, combine the ginger, green beans, chiles, broth, coconut milk, and fish sauce. Squeeze juice of the lime into the pot. Heat to a boil on high. Add the chicken. Reduce heat to medium-low. Simmer 15 min., until chicken is cooked through.
Stir half of bean sprouts into soup. Cook 2 min., stirring occasionally. Divide noodles and soup among 4 bowls. Top with remaining bean sprouts. Serve immediately.