Slurp-tastic Herb Noodles
- 4 ounces thin, dried spinach pasta (thin)
- 1 cup coconut milk (light is fine)
- scant 1 tablespoon green or yellow curry paste
- 1 1/2 cups lightly flavored vegetable broth
- ~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
- 6 ounces tofu, cut into small cubes or pieces
- 1/4 cup chives, minced
- 1/3 cup cilantro, chopped
- 1/4 cup basil, chopped just before using
- pinch of crushed red chile peppers
- Produce
- Basil (1/4 cup)
- Chives (1/4 cup)
- Cilantro (1/3 cup)
- Red chile peppers (1 pinch)
- Canned Goods
- Coconut milk (1 cup)
- Vegetable broth, lightly flavored (1 1/2 cups)
- Cooking & Baking
- Salt (1/4 teaspoon)
- Pasta & Grains
- Green or yellow curry paste (1 scant tablespoon)
- Spinach pasta, thin dried thin (4 ounces)
- Other
- 6 ounces tofu, cut into small cubes or pieces
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published September 30, 2008 (4 years ago).
12 people saved this recipe.
