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Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare 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 little bit tasty. This is gonna smell and look delicious.

Add coconut mild & vegetable; cook until tender. Adding Bok Choy last, wilting, but don't over cook. Ingredient notes and substitutions Don't be deterred by the ingredient list. Heat the oil in a non-stick frying pan over medium-high heat.

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 is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. 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 which I’ve loved my entire life.

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 can achieve it.

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

1. Make ready 1 (12 oz) coconut milk coconut 🥥
2. Prepare 2 tablespoons red curry paste 🌶
3. Make ready 2 tablespoons peanut oil (choose your favor) peanut 🥜
4. Take 1 green bell pepper, deveined & cut into slices 🫑
5. Get 2 large carrots, peeled & sliced carrots 🥕
6. Make ready 1 cup washed & chopped Bok Choy 🥬
7. Make ready 1 package udon noodles 🍜
8. Make ready ¹⁄₂ tablespoon lemon grass paste lemon grass
9. Prepare ¹⁄₂ package extra firm tofu sliced into long rectangular pieces
10. Prepare Cilantro sprig to garnish 🌿
11. Prepare Thai chili oil drizzle as garnish (optional) 🌶

Paired with rice and topped with fresh basil, green onions, and crushed red peppers. This curry is vegan and gluten-free. Add garlic, bell pepper and onion. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

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.

Add garlic, bell pepper and onion. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Heat canola oil in a large stockpot or Dutch oven over medium heat.

So that’s going to wrap it up for this exceptional food thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!