30 minutes or less to prepare
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)
cup finely chopped cilantro stems, plus ¼ cup chopped cilantro
leaves, for garnish
2 Tbs. yellow or red Thai curry paste
tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light
¾ cup low-sodium vegetable broth
2 tsp. light
1 12-oz. pkg. firm tofu, drained and cut into ½-inch
5 oz. dry fettuccine
5 cups broccoli florets
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.
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.
Your question and comments are welcome