Mushroom Tortellini In Curry Cream

• 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

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!

shallot, jalapeno pepper, curry powder, garlic, cooking oil, chicken broth, unsweetened coconut milk, fresh basil, tomatoes

Taken from www.food.com/recipe/mushroom-tortellini-in-curry-cream-144895 (may not work)