I love red curry coconut soups and wanted to switch things up a bit. I normally would serve this dish over rice, but decided to make it with cheese and spinach tortellini for a fun twist! My inspiration was a classic curry soup and a tortellini tomato italian soup. This turned out even more delicious than I could have anticipated. The soup is a bit spicy and tangy and the tortellini adds a creaminess and bite to it! I used store bought tortellini from Trader Joe’s to make this an easy weeknight dinner, but if you are feeling fancy, you could opt to make your own!
- 2 Red Bell Peppers, Diced
- 2 Carrots, Diced
- 3 Heads Bok Choy, Ends Trimmed
- 8 oz Crimini Mushrooms, Quartered
- 1 Lb Chicken Breasts, Diced
- 3 Tbsp Red Curry Paste
- 3 Tbsp Soy Sauce
- 3 Tbsp Rice Vinegar
- 2 Tbsp Minced Ginger
- 8 Cloves Garlic, Minced
- 3 Limes, Juiced
- 1 Tbsp Ground Chili (Optional)
- 2 Tbsp Lemongrass Paste
- 2 15oz Cans Coconut Milk
- 2 Cups Tortellini
- 1 Tbsp Peanut Oil or Sesame Oil
- 1 Green Onion, Finely Diced
- 1/4 Cup Cilantro, Finely Diced
To Make:
- In a small bowl, whisk together the red curry paste, soy sauce, rice vinegar, minced ginger, minced garlic, lime juice, ground chilis, and lemongrass. Stir to combine and set aside.
- Heat a large pot (or dutch oven) on medium to high heat and add in the peanut oil (or sesame oil if using sesame instead). Once hot, add in the red bell pepper and carrots. Cook for 8 minutes until they beging to soften, stirring frequently.
- Next add in the sauce you whisked together earlier. Add in the chicken as well and stir to combine. Cook for about 5 minutes until the chicken starts to brown on the outside.
- Reduce the heat to medium and add in the coconut milk and bring to a slow simmer (about 5-8 minutes).
- Once simmering, add in the mushrooms and tortellini and stir together. Cook for another 5 minutes.
- Lastly, reduce the heat to low and add in the bok choy. Cook for another 5 minutes until the bok choy is wilted.
- Divide between 6-8 bowls and garnish with the diced green onion and cilantro! (you can also make this large batch and have leftovers for the week!).
Aly Eats Food 
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