Thai Red Curry Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Savory
Cuisine: World Cuisine
Diet: Vegetarian

Thai red curry tortellini soup is fusion food at its finest, resulting from Thai cuisine meeting the Italian one. The hot and spicy red curry veggie coconut soup contrasts with the salty cheese in the tortellini, creating a unique combination of flavors.

Ingredients

Scale

1 medium shallot (or 2 small), minced
1 red bell pepper, seeded and chopped
Olive oil or other vegetable oil, as needed
1 small red chili pepper, seeded and sliced
2 cloves garlic, minced
1-inch (2,5 cm) fresh ginger, minced
1 piece of lemongrass, smashed
Salt and pepper
2 Tablespoons red curry paste
2 cans (13.5-ounces/400 ml each) coconut milk
1 ½ cups (360 ml) water
2 limes, juiced
2 Tablespoons tamari sauce
3.5 ounces (100g) baby spinach
9 ounces (250g) fresh cheese tortellini
Scallions, sliced, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat a large, heavy-bottom pot over medium heat with enough oil to coat the bottom of the pan. Add shallots and red bell peppers and sauté for a few minutes until tender. Add the chili peppers and cook another minute, then add garlic, ginger, and the piece of lemongrass. Cook another 30 seconds.
Add a splash more oil, then the curry paste. Stir to incorporate the curry paste, and let cook in the oil for a minute or so.
Pour in the coconut milk and water. Let the liquid come to a gentle simmer. Lower the heat and simmer for 15 minutes, stirring often.
Stir in the baby spinach, the fresh cheese tortellini and cook until pasta are tender, according to package instructions (usually about 5-7 minutes). When ready, turn off the heat and stir in the lime juice and tamari sauce. Taste and adjust the seasoning if needed. Serve immediately, with sliced scallions on top.

Notes

If making the soup in advance, prepare everything until step 3. When ready for serving, heat up the soup and proceed to step 4, adding spinach and tortellini in the very end. This will ensure your pasta hold their shape when serving.