Cheese Tortellini In Curried Coconut Milk

1. 1

   Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.

2. 2

   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.

3. 3

   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.

4. 4

   Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.