In a large pot, heat the vegetable oil over medium heat

Add the minced garlic and sliced onion to the pot and cook until the onion is translucent, about 5 minutes

Add the sliced chicken breasts and cook until they are no longer pink in the middle, about 7-8 minutes

Stir in the curry powder and cook for another minute to toast the spices

Add the sliced carrots, chicken broth, and coconut milk to the pot and bring to a simmer

Let the soup simmer for 15 minutes to allow the flavors to meld together

Cook the udon noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process

Divide the cooked udon noodles among 4 bowls and ladle the curry soup over the noodles

Garnish with chopped cilantro and serve hot