Recipe of Ultimate Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:

1. Make ready 1 (12 oz) coconut milk coconut 🥥
2. Make ready 2 tablespoons red curry paste 🌶
3. Take 2 tablespoons peanut oil (choose your favor) peanut 🥜
4. Make ready 1 green bell pepper, deveined & cut into slices 🫑
5. Take 2 large carrots, peeled & sliced carrots 🥕
6. Make ready 1 cup washed & chopped Bok Choy 🥬
7. Make ready 1 package udon noodles 🍜
8. Make ready 1/2 tablespoon lemon grass paste lemon grass
9. Take 1/2 package extra firm tofu sliced into long rectangular pieces
10. Get Cilantro sprig to garnish 🌿
11. Take Thai chili oil drizzle as garnish (optional) 🌶

Steps to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:

1. Add 1 tbsp oil & 1 tbsp red curry paste to to hot saucepan; heat curry paste in oil to bring out the flavors
2. Add tofu to pan and arrange so that the pieces are laying flat and spaced as not to crowd; this helps browning. Blacken tofu on each side & cook to preferred ‘done-ness’. I like mine well done. Remove from pan and set aside.
3. Add 1/2 tablespoon red curry & more oil if need to original pan. Add coconut mild & vegetable; cook until tender. Adding Bok Choy last, wilting, but don’t over cook.
4. Add the precooked udon noodles and heat through.
5. Plate soup and lay tofu steak on top, garnishing with a cilantro sprig. Drizzle with Thai chili oil for extra heat.

So that is going to wrap this up with this exceptional food thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!