Cheese Tortellini in Curried Coconut Milk
We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.
Ingredients
Directions
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Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
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Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
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Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
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Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
Cook's Notes:
Dried tortellini can be substituted for fresh tortellini. Green onions can be substituted for shallot.
This will be thin, the consistency of a soup. We like the soup with more liquid, as it is so tasty. I tend to add more broth and coconut milk. Additionally the spice of the soup can be adjusted by increasing or decreasing the amount of curry and jalapenos.
