Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 or 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).
To toast shredded coconut, scatter it on a baking sheet and place in a 350 degree Fahrenheit oven until it's golden. 3 to 5 minutes. Watch carefully: it goes from toasted to scorched in seconds.