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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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