Hello everybody, it is Drew, welcome to our recipe page. 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 food recipes. For mine, I’m gonna 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 current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must 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 cook it.

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

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

So that’s going to wrap this up for this special food thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu recipe. Thanks so much for reading. I am confident that you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!