Many thanks go to the wonderful folks who made the book launch party for Superb Maine Soups happen. Adele Gale made this Thai inspired soup that was a huge hit! Now you can make it for your family- it warms the throat, fills the belly and causes the yummy noise. My Favorite sound!
East meets West in this spicy, creamy, full-flavored soup. Portobello mushrooms and crabmeat are favored tortellini fillings, but if you have a different one you love, use it in this soup.
Serves 4
1 shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 t curry powder
2 T minced garlic
1 T olive oil
1 large portobello mushroom cap, thinly sliced
1⁄2 t coriander
1 T sambal oelek (chili paste; see page 000)
2 c full-flavored chicken stock
1 can coconut milk (Be sure to use unsweetened coconut milk—not cream of coconut.)
1 9-oz package refrigerated mushroom- or crabmeat-filled tortellini
1 T fresh basil, snipped
1 medium tomato, chopped
1 c heavy cream
In a medium saucepan, cook the shallot, jalapeño pepper, curry powder, and garlic in olive oil about 1 minute, until the shallot is tender. Add the portobello and coriander, and cook 2 more minutes. Stir in the sambal oelek and chicken stock. Bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more, or until the pasta is tender but still firm. Stir in the tomato and cream and cook until the soup is heated through; do not boil. Ladle into soup bowls and enjoy!
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