nutritional information

Per 2-cup serving:

  • 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

Thai Curried Noodles with Broccoli and Tofu

Thai Curried Noodles with Broccoli and Tofu

Serves 6

30 minutes or fewer

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.
  • 2 tsp. vegetable oil
  • 2 large shallots, chopped (1 cup)
  • ¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves, for garnish
  • 2 Tbs. yellow or red Thai curry paste
  • 1 tsp. curry powder
  • 1 tsp. ground turmeric
  • 1 15-oz. can light coconut milk
  • ¾ cup low-sodium vegetable broth
  • 2 tsp. light brown sugar
  • 1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes
  • 5 oz. dry fettuccine
  • 5 cups broccoli florets
  • 6 lime wedges, for garnish

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.

April/May 2011 p.38

you might also like


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.

Lesly - 2015-09-14 23:14:41

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

sarah berger - 2015-03-24 01:05:02

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

ingrid ... - 2015-01-09 17:37:57

Curried noodle with broccoli and tofu

S wang - 2014-11-02 02:06:00

what's a substitution for the curry paste ?

Suzanne - 2014-09-30 18:00:28

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

Yovanah - 2014-07-06 06:45:19

I will try this weekend

judy - 2014-06-06 06:00:54

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

Brett - 2014-04-29 10:57:07

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.

Shirley - 2014-02-25 00:41:19

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.

Jay La - 2014-02-05 23:28:25

Dinner tonight?

Sarah - 2014-01-31 13:57:57

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

Almir de Lima - 2014-01-29 20:50:03


Cheryl - 2014-01-28 03:46:48