Ingredients
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1 fresh jalapeno pepper, seeded and finely chopped
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2 teaspoons curry powder
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1 tablespoon cooking oil
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1 (14 1/2 ounce) can reduced-sodium chicken broth
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1 (14 ounce) can unsweetened coconut milk
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1 (9 ounce) package refrigerated mushroom tortellini
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1 tablespoon fresh basil, snipped
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1 medium tomatoes, chopped
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1 garlic clove, minced
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1 shallot, finely chopped
Instructions
- In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
- Stir in chicken broth and bring to a boil.
- Reduce heat and simmer covered for about 5 minutes.
- Stir in coconut milk, tortellini, and basil.
- Cook and stir about 5 minutes more or until pasta is tender but stil firm.
- Stir in the tomato and cook until heated through, but do not boil.
- Ladle into soup bowls and enjoy!