How to Prepare Thomas Keller Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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 can achieve that.

The ingredients needed to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:

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

Instructions to make Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu:

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.

So that is going to wrap this up for this exceptional food thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!