Login to Save Like

Ingredients

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

Description

A Big, Slurpy Bowl Of Whisper-thin Spinach Noodles Draped In A Spicy Curry And Herb Broth - Inspired By A Beautiful Box Of Noodles I Picked Up In Mill Valley, Ca.

101 Cookbooks