15-Min Coconut Curry Udon with Bok Choy & Crispy Onions

15-Min Coconut Curry Udon

with Bok Choy & Crispy Onions

15 MIN
+$3.99/serving 4 Servings
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    From the Test Kitchen

    In this warming, hearty winter soup, you'll create a fragrant base by sautéing bok choy, garlic, ginger, and yellow curry paste, before adding rich coconut milk and chewy udon noodles to soak up the flavor. You'll top the soup with crispy onions for a welcome crunch and more delicious, savory flavor.

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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    fresh
    ingredients
    15-Min Coconut Curry Udon with Bok Choy & Crispy Onions
    Title
    • 20 oz Cooked Pulled Chicken
    • 1 lb Udon Noodles
    • 20 oz Baby Bok Choy
    • 2 Tbsps Yellow Curry Paste
    • 2 13.5-Oz Can Light Coconut Milks
    • 2 Tbsps Light Brown Sugar
    • ⅔ cup Crispy Onions
    • 4 tsps Tamarind Paste
    • 2 Tbsps Soy Sauce
    • 6 Tbsps East Asian-Style Sautéed Aromatics
    • 5 Tbsps Vegetable Demi-Glace
    Prepare the bok choy & noodles
    1 Prepare the bok choy & noodles

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice, separating the stems and leaves. Using your hands, carefully separate the noodles.

    2 Start the broth
    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tamarind paste, soy sauce, sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the demi-glace, coconut milk, and noodles. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced in volume.
    Start the broth
    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Add the pulled chicken (tearing the pieces apart before adding) and sliced bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy is wilted and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the crispy onions. Enjoy!

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