Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu.
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.
Table of Contents :
Ingredients of Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu
- You need 1 (12 oz) of coconut milk coconut 🥥.
- You need 2 tablespoons of red curry paste 🌶.
- Prepare 2 tablespoons of peanut oil (choose your favor) peanut 🥜.
- You need 1 of green bell pepper, deveined & cut into slices 🫑.
- It’s 2 of large carrots, peeled & sliced carrots 🥕.
- You need 1 cup of washed & chopped Bok Choy 🥬.
- Prepare 1 package of udon noodles 🍜.
- It’s 1/2 tablespoon of lemon grass paste lemon grass.
- It’s 1/2 package of extra firm tofu sliced into long rectangular pieces.
- It’s of Cilantro sprig to garnish 🌿.
- You need of Thai chili oil drizzle as garnish (optional) 🌶.
Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu instructions
- Add 1 tbsp oil & 1 tbsp red curry paste to to hot saucepan; heat curry paste in oil to bring out the flavors.
- 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..
- 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..
- Add the precooked udon noodles and heat through..
- Plate soup and lay tofu steak on top, garnishing with a cilantro sprig. Drizzle with Thai chili oil for extra heat..