Mushroom Tortellini In Curry Cream

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 shallot, finely chopped
• 1 fresh jalapeno pepper, seeded and finely chopped
• 2 teaspoons curry powder
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 (14 ounce) can unsweetened coconut milk
• 1 (9 ounce) package refrigerated mushroom tortellini
• 1 tablespoon fresh basil, snipped
• 1 medium tomato, chopped

Recipe

• 1 in a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
• 2 stir in chicken broth and bring to a boil.
• 3 reduce heat and simmer covered for about 5 minutes.
• 4 stir in coconut milk, tortellini, and basil.
• 5 cook and stir about 5 minutes more or until pasta is tender but stil firm.
• 6 stir in the tomato and cook until heated through, but do not boil.
• 7 ladle into soup bowls and enjoy!