Hello everybody, I 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. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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 in the world. It is easy, it’s quick, it tastes yummy. It is 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’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. 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. Get 1 (12 oz) coconut milk coconut 🥥
2. Get 2 tablespoons red curry paste 🌶
3. Prepare 2 tablespoons peanut oil (choose your favor) peanut 🥜
4. Get 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. Prepare 1/2 tablespoon lemon grass paste lemon grass
9. Prepare 1/2 package 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 your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!