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Spicy Kale and Shrimp Soup Recipe

Recipe by: Bethie

"This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Heat 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.
  • 2Pour 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.
  • 3Stir 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.
  • 4Stir 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.
Ingredients
  • 8 servings
  • 149 cals
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 8 cups reduced-sodium chicken broth
  • 1 teaspoon chopped fresh basil
  • 4 cups chopped kale (ribs removed)
  • 1 teaspoon red curry paste
  • salt and ground black pepper to taste
  • 1 pound peeled and deveined shrimp
  • 2 (8 ounce) cans chopped tomatoes
  • 1 (8 ounce) can kidney beans, rinsed and drained
  • 1 lemon, juiced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    149
    7%
  • Fat:
    3.1
    5%
  • Carbs:
    15
    5%
  • Protein:
    16.5
    33%
  • Cholesterol:
    90
    30%

Based on a 2,000 calorie diet

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