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Thai Curried Noodles with Broccoli and Tofu

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

Ingredients: 

Ingredients: 

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2 tsp. vegetable oil
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2 large shallots, chopped (1 cup)
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¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves, for garnish
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2 Tbs. yellow or red Thai curry paste
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1 tsp. curry powder
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1 tsp. ground turmeric
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1 15-oz. can light coconut milk
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¾ cup low-sodium vegetable broth
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2 tsp. light brown sugar
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1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes
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5 oz. dry fettuccine
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5 cups broccoli florets
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6 lime wedges, for garnish

Instructions: 

1. Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.

2. Cook fettuccine in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.

Nutrition Information: 

Calories: 
263
Protein: 
11 g
Total Fat: 
11 g
Saturated Fat: 
4 g
Carbohydrates: 
31 g
Cholesterol: 
0 mg
Sodium: 
138 mg
Fiber: 
4 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

This was saucy, we used organic Kamut Udon noodles rather than fettuccine. Turned out delicious!

Really really tasty and very easy. I used leeks instead of broccoli the first time I made it and linguine instead of wider noodles. It lends itself well to substitution, so feel free to experiment.

I found my dinner for tonight! Oh. My. Yum.

Easy to make, with nice flavor, but as a Thai dish, I expect some spicy heat! I added a few generous shakes of cayenne pepper during step 1 and it was still too weak. Sriracha sauce applied at the table brought it up to 4 stars. :)

If you want to increase the heat try replacing some of the Thai red curry paste with Thai red chili paste (which is substantially hotter). Instead of using 2 Tbs of curry paste, we use 1 Tbs curry paste and 1 Tbs red chili paste. Vary how much you replace with your taste for heat. Don't be alarmed if your concoction seems a bit too hot prior to adding the noodles and broccoli (these tend to buffer the heat quite a bit).

Yummy!! I too like to up the spice factor with cayenne pepper. Turns out great with rice noodles as well. I also always add some extra garlic, but that's just me.

White pepper powder may add additonal heat and aroma!

Can 5 oz. fettuccine be correct? That's really not enough pasta for 6 servings.

needed to add a lot more of the curry paste than recommended, as well as salt to enhance the flavors.

This was good. I only used 1 Tbsp of curry paste because mine is so spicy (and I have a 3 year old who can only take so much) and it was plenty. I loved the flavor. I used about 3/4 of a small box and it made a ton.

This was so tasty! And yes, it does require salt.

This was very disappointing. I altered the recipe as suggested below but still didn't care for it.

I hate cilantro; wonder what I could replace that with, or just omit it?

I will have to try this one again some time. I didn't have fettuccine, so i made it with quinoa noodles. The texture wasn't quite right with this dish. Also, I overcooked the broccoli. You really only need to cook it for 2 minutes just the instructions read. I also think I need a better Thai curry paste. It wasn't spicy enough, so I added some chili sauce. I will try it again soon.

This was just meh. The sauce made something more like curried flavor glue in the dish. The components (I used tofu and green beans) didn't really take on any of the flavor. Very strange dish. Filing this one in the dust bin.

I made this tonight and it was very good. I substituted rice noodles for the fettuccine and I used an onion instead of shallots because that's what I had. I think the rice noodles worked very well and I recommend it. These are mild, and my 2 yr old daughter really likes them.

We had brown rice noodles and they were great. My grandchildren loved it. We added salt.

Just made with green curry paste, coconut cream and cilantro frozen cubes (from trader Joe's) and penne pasta (of course all substitutions for what I had on hand). Whoa did the green chili paste have kick. Even with the full fat coconut cream I had to add some Greek yogurt on top to cut the heat. Would definitely make this again BUT with either red or yellow curry paste instead....which ever is most mild.

Yum

Sounds good eh?

Thai noodles

Good

Hummm delicious and natural food for me is a the best idea to live very well....thanks...

Dinner tonight?

Made this tonight & it was lacking flavor. I could feel the heat from the red curry paste & dried curry powder. I splashed some Bragg's aminos on it & that helped a little. Should have grated a little ginger in it & next time I will marinate the tofu in some Braggs, bake it then mix it in for some flavor.

I used half the curry paste as my family has mild tastes but I could have gone up a little. We found it had lots of good flavour! Took me an hour to make, start to finish including chopping.

I 1.5x and 2x the dry ingredients and paste and it was still extremely bland.

I will try this weekend

If you are cooking for vegetarians dont forget to check the ingredient of the Thai curry paste which sometimes contains shrimps paste.

what's a substitution for the curry paste ?

Curried noodle with broccoli and tofu

yummy! my picky 8 and 6 year old ate it easily, so it isn't spicy as written.

Delicious! I made it for my lunches this week. So satisfying and easy to make!

Khao Soi is one of my favorite Thai soup/ noodle dishes. Recently my favorite Thai restaurant changed ownership and raised its price on this dish significantly. I had not found a recipe for a homemade version. This recipe was a perfect starting point. I made a large batch and added extra yellow curry paste to make it spicier. I also added sriracha to the broth. I pan fried the tofu in a sriracha/Bragg's base to give the soup extra spice. I used udon noodles instead of fettucine. I added corn kernels and topped the soup with red onions, sriracha and lime juice. Thank youVT.