✓Best Prepare Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu

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About Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu

Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu.

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Ingredients Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu below:

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

How to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Langkah demi langkah

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..

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