Recipe of Any-night-of-the-week Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu

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

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. 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 have loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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. {Prepare of coconut milk coconut 🥥.
2. {Prepare of red curry paste 🌶.
3. {Prepare of peanut oil (choose your favor) peanut 🥜.
4. {Make ready of green bell pepper, deveined & cut into slices 🫑.
5. {Get of large carrots, peeled & sliced carrots 🥕.
6. {Prepare of washed & chopped Bok Choy 🥬.
7. {Take of udon noodles 🍜.
8. {Get of lemon grass paste lemon grass.
9. {Get of extra firm tofu sliced into long rectangular pieces.
10. {Get of Cilantro sprig to garnish 🌿.
11. {Make ready 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:

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..

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