Mexican Thai Chicken Noodle Soup | Foodtalk

Ingredients

• 4 thin chicken breasts, deskinned (about 1 pound)
• 2 tablespoons of olive oil
• 1/3 cup of the Mexican Thai chili paste (or you can buy Thai red curry paste)
• 4 cups of chicken broth
• 3 tablespoons of hoisin sauce
• 1 tablespoon of honey
• 1/2 cup of baby carrots, chopped
• 1 can of unsweetened coconut milk
• 2 cups of spinach
• 10 ounces of Udon noodles
• Salt and pepper as needed
• Cilantro
• Lime wedges
• Sliced serrano peppers
• 3 Mexican ancho chilies, destemmed and deseeded
• 9 chiles de arbol, destemmed and deseeded
• 1 small shallot
• 6 garlic cloves
• 1 tablespoon ginger
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper