Hey everyone, hope you’re having an amazing day today. Today, I will show you a way 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. For mine, I am going to make it a little 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. 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.

To get started with this recipe, we have to first 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 can achieve that.

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

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. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!