Spicy Kale and Shrimp Soup

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

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 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 oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.

Step 2

Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.

Step 3

Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.

Step 4

Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.