Prep: 15 minutes
Cook: 1 hour 48 minutes
Total: 2 hours 3 minutes
Servings: 8
Ingredients:
2 teaspoons sesame oil, divided
1 (4 inch) piece of fresh ginger, peeled and chopped, or to taste
8 cups chicken broth
1 large red onion, diced
2 cups sliced carrots
1 tablespoon curry powder
1 tablespoon ground ginger
Dash of cayenne pepper
Salt and ground black pepper to taste
1 jalapeño pepper, finely chopped
2 packages udon noodles
4 skinless, boneless chicken breasts, halved and cubed
1 green onion, finely chopped
Beansprouts
Cilantro, chopped, to taste
2 limes, quartered
Directions:
Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over the ginger, cover pot, and simmer for 30 minutes.
Stir onion and carrots into the broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeño pepper. Simmer broth over low heat, stirring about every 15 minutes, until flavours have blended, about 1 hour.
Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in udon noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.
Put a handful of beansprouts in each bowl, then portion out the udon noodles. Ladle broth over noodles, sprinkle desired amount of cilantro on top, then squeeze a quarter of lime over the soup to finish.
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