Ingredients
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1 (9 oz) pkg udon noodles
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1 (2 inch) piece fresh ginger
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6 oz fresh trimmed and washed green beans
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2 serrano chiles
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12 oz boneless skinless chicken thighs (about 3 thighs)
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4 cups low-sodium chicken broth
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1 (13.5 oz) can coconut milk
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1 tbsp fish sauce
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1 lime
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1 (7 oz) pkg fresh bean sprouts
Steps
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.
Tips
Garnish with cilantro, if desired.
