By Mahya Faraahi
Coconutty Herb Noodles
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth .
The original recipe uses green spinach tagliatelle. If you can't find these, use egg noodles or flat thai style rice noodles instead.
Updated at: Thu, 17 Aug 2023 13:52:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories765.5 kcal (38%)
Total Fat45.2 g (65%)
Carbs71.5 g (27%)
Sugars8.3 g (9%)
Protein25.1 g (50%)
Sodium1619 mg (81%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
150gegg noodles
or thin green pasta
1 Tbspoil
250mlcoconut milk
light is fine
2 tablespoonsgreen curry paste
or yellow
1 ½ cupsvegetable broth
lightly flavored
¼ teaspoonsalt
more or less depending on the saltiness of your broth
170gfirm tofu
cut into small cubes or pieces
50gcoriander
chopped
25gbasil
chopped just before using
25gchives
chopped
crushed red chili peppers
1lime
quartered
Instructions
Step 1
Heat the oil in a large pot. Gently fry the green curry paste in the pot for about a minute or so, until fragrant and the oil is starting to separate from the solids.
Step 2
Add the coconut milk. Since you will be using around half a tin, use a fork to break up the solids and liquid and evenly mix before you pour it in.
Step 3
Bring to a boil and reduce to a gentle simmer. Add the tofu.
Step 4
Cook the spinach pasta, egg noodles or flat rice noodles according to packet instructions.
Step 5
Just before serving, add the chopped herbs to the coconut broth and stir. To serve, ladle some noodles into each bowl followed by a generous amount of broth. Top with extra chopped herbs and a pinch of crushed chilli.
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