Spicy Kale and Shrimp Soup

Red curry paste puts the flavor and heat in this chicken broth-based soup with kale, shrimp, tomatoes, mushrooms, carrots, and kidney beans.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 149 Calories

Ingredients

• 1 lemon, juiced
• 1 cup chopped onion
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 2 cups sliced fresh mushrooms
• 1 teaspoon chopped fresh basil
• 1 teaspoon red curry paste
• 1 (8 ounce) can kidney beans, rinsed and drained
• 1 pound peeled and deveined shrimp
• 8 cups reduced-sodium chicken broth
• 4 cups chopped kale (ribs removed)
• 2 (8 ounce) cans chopped tomatoes

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.

Step 2

Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.

Step 3

Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.