Steps to Make Coconut Milk Innocent

Cheese Tortellini In Curried Coconut Milk

Coconut milk is a staple in southeast asian cuisines.

Recipe Summary 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 | Coconut Milk Innocent

1 (9 ounce) package cheese tortellini

1 tablespoon butter

1 shallot, minced

1 tablespoon curry powder, or to taste

1 ½ cups vegetable broth

1 (14 ounce) can coconut milk

1 tomato, chopped

2 pickled jalapeno pepper slices, minced

salt and ground black pepper to taste

Directions

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

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.

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.

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

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.

Info | Coconut Milk Innocent

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 cups

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