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

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

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

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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