Herb Noodles in Coconut Milk

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)


  1. 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.
  2. 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.
  3. 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.
  4. Right before serving, add the fresh herbs and stir to combine.
  5. Add a pinch of crushed red chile peppers to each bowl to serve, and enjoy!

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