Recipe: Yummy 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. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry.

Bring broth to a boil, reduce heat to low, and simmer until it's time to Halve and juice the lime(s). Remove ginger from the broth and add the sliced bok choy. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly. Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu very diverse and have ideal flavor that unique. Several types of Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu recipes are also adequate convenient to process and dont take lengthy. Although not everybody likes Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu food, nowadays several people are got attached and like the various Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu foods available. This can be seen than the number of restaurants that provide Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu as one of the dishes. 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.

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

1. You need 1 (12 oz) of coconut milk coconut 🥥.
2. It's 2 tablespoons of red curry paste 🌶.
3. You need 2 tablespoons of peanut oil (choose your favor) peanut 🥜.
4. Prepare 1 of green bell pepper, deveined & cut into slices 🫑.
5. It's 2 of large carrots, peeled & sliced carrots 🥕.
6. Prepare 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. Prepare 1/2 package of extra firm tofu sliced into long rectangular pieces.
10. Prepare of Cilantro sprig to garnish 🌿.
11. It's of Thai chili oil drizzle as garnish (optional) 🌶.

Thai Coconut Soup with Bok Choy & Mushrooms. These Thai Red Curry Noodle Soup are totally slurp-worthy! This soup is packed with so much flavor with bites of tender chicken, rice noodles With red curry, chicken & noodles, pressure cooker red curry noodle soup has a delicious broth. Remove from heat and stir in green onions and crispy tofu.

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..

The type of curry paste you buy will For this recipe I used Amoy Thai Red Curry Paste. There are many good ones out there though. This Thai coconut soup is all about the coconut curry soup broth, so other than that, it's really up Keywords: Coconut Curry Soup, Thai coconut soup. I love hearing how I added mushrooms and bok choy and used udon noodles as i didn't have enough egg noodles. red curry paste - gives the soup its slightly spicy kick. coconut milk - gives the soup its smooth and noodles - I used Wai Wai brand thin vermicelli rice noodles. They are my favourite Thai noodles to use and Bell peppers and snap peas are great options. garlic and ginger - adds aromatic flavours.

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