Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu.
Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu. It is one of my favorites food recipes. This time, I'm gonna make it a 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 favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It's appreciated by millions every day. Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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 can achieve it.
The ingredients needed to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:
- {Get 1 (12 oz) of coconut milk coconut 🥥.
- {Prepare 2 tablespoons of red curry paste 🌶.
- {Prepare 2 tablespoons of peanut oil (choose your favor) peanut 🥜.
- {Take 1 of green bell pepper, deveined & cut into slices 🫑.
- {Take 2 of large carrots, peeled & sliced carrots 🥕.
- {Make ready 1 cup of washed & chopped Bok Choy 🥬.
- {Get 1 package of udon noodles 🍜.
- {Get 1/2 tablespoon of lemon grass paste lemon grass.
- {Take 1/2 package of extra firm tofu sliced into long rectangular pieces.
- {Get of Cilantro sprig to garnish 🌿.
- {Get of Thai chili oil drizzle as garnish (optional) 🌶.
Instructions to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:
- Add 1 tbsp oil & 1 tbsp red curry paste to to hot saucepan; heat curry paste in oil to bring out the flavors.
- 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..
- 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..
- Add the precooked udon noodles and heat through..
- Plate soup and lay tofu steak on top, garnishing with a cilantro sprig. Drizzle with Thai chili oil for extra heat..
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