I have a very deep love of coconut milk. I love the taste and how it adds a creamy texture to dishes that other non-dairy milks and creams don’t. It’s great in soups, curries, drinks, baked goods… you name it.
I don’t exactly know what this dish is: soup? Pasta? It’s got a bit too much liquid to call it a pasta dish, but not enough to be a soup. Either way, it’s delicious and simple, and all the fresh herbs in it make it the perfect thing for a summer meal.
Herb Noodles in Coconut Milk
Source: 101 Cookbooks
- 4 oz of small pasta (thin noodles, macaroni, or my favourite, animal shapes!)
- 1 cup of coconut milk
- 1/4 tsp curry powder (you can use more if you’d like)
- 1.5 cups vegetable broth
- 1/4 tsp salt
- 6 oz tofu, cut into small cubes
- 1/4 cup chives, chopped
- 1/3 cup cilantro, chopped
- 1/4 cup basil, chopped
- pinch of crushed red chile peppers (optional)
- Bring a medium-sized pot of water to boil and add the pasta. Cook for as long as the directions on the package tell you to.
- In another medium-size pot in the meantime, heat the coconut milk and curry over medium heat, stirring to combine. Add the veggie broth and salt, and bring to a boil. Lower to a simmer and add the tofu.
- Once the pasta is done, drain it (if you used brown rice pasta, like I did, I also recommend you rinse it with hot water. I find that it gets too sticky and lumps together otherwise, especially the next day when you’re eating leftovers!) and add it to the coconut milk mixture.
- Right before serving, add the fresh herbs and stir to combine.
- Add a pinch of crushed red chile peppers to each bowl to serve, and enjoy!