Comforting chicken soup gets a Thai spin with ginger, fish sauce, and spicy chiles. Thick udon noodles are perfect for slurping.
1. Cook the udon noodles according to package directions.
2. 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. 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.
4. 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.
Garnish with cilantro, if desired.