Mushroom Tortellini In Curry Cream - cooking recipe

Ingredients

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 tomatoes, chopped

Preparation

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!