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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special 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. For mine, I am going to make it a little bit unique. This will be really delicious.

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

To get started with this particular recipe, we must prepare a few ingredients. 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 that.

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

1. Prepare 1 (12 oz) coconut milk coconut 🥥
2. Take 2 tablespoons red curry paste 🌶
3. Make ready 2 tablespoons peanut oil (choose your favor) peanut 🥜
4. Take 1 green bell pepper, deveined & cut into slices 🫑
5. Get 2 large carrots, peeled & sliced carrots 🥕
6. Take 1 cup washed & chopped Bok Choy 🥬
7. Prepare 1 package udon noodles 🍜
8. Make ready 1/2 tablespoon lemon grass paste lemon grass
9. Prepare 1/2 package extra firm tofu sliced into long rectangular pieces
10. Prepare Cilantro sprig to garnish 🌿
11. Get 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 special food thai coconut red curry soup with udon noodles, carrots, green bell pepper, bok choy & blackened tofu recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!