Tofu and Green Curry Noodles
with broccoli and zucchini
Ingredients
- Broccoli - 3/4 lb, chopped
- Zucchini - 2, chopped
- Tofu - 1 lb, cubed
- Pad Thai or udon noodles - 8 oz
- Coconut milk - 1 cup
- Green curry paste - 2 Tbsp
- Vegetable broth - 6 cups
- Fish sauce - 3 Tbsp
- Brown sugar - 1 1/2 Tbsp
- Lime - 1/2, juice of
- Hot sauce - for serving
- Cilantro - a few sprigs
Nutrition Facts
Prep
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Make
- Prep noodles according to package instructions. Drain and set aside.
- Heat a Dutch oven over medium-high heat. Pour in coconut milk and whisk in curry paste. Add in broth, fish sauce, brown sugar, tofu, and broccoli. Mix everything together, cover and bring to a boil.
- Next add in zucchini, and cook uncovered for another 2 to 3 minutes. Turn heat off and add lime juice. Season to taste with more fish sauce (if it not's salty enough), sugar (if you want it sweeter), curry paste (if it needs more herbaceous notes), hot sauce (for heat), or lime juice (for more brightness). This is where you get to have fun, experiment, and trust your taste. The curry should taste like how you want it to taste.
- Divide noodles into 4 bowls. Ladle curry over noodles. Top with cilantro and enjoy warm!
Nutrition Facts
Reviews
Ratings
8 reviews
We added a little thai hot sauce to the soup which really brought out the coconut milk. Yummy and healthy! I think I'll add some ginger next time.
0 HelpfulThis dish was amazing - very flavorful! My only deviations included adding fresh garlic, jalapeno, and ginger. Can't wait to make this again!
0 HelpfulThis was a really nice dish that was outside the scope of what I would normally cook. I liked the suggestions that you made on what to add in order to season to taste. I added a bit extra curry paste. Kids loved the tofu and one of them loved the broccoli (which was predictable). It was a bit too spicy for one kid but the rest of us liked the flavor. I used the pad thai noodles, which everyone enjoyed.
0 Helpful