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Spicy Kale and Shrimp Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy red curry chicken soup with kale, shrimp, veggies, and beans.
Ingredients:
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 8 cups reduced-sodium chicken broth
  • 1 teaspoon chopped fresh basil
  • 4 cups chopped kale (ribs removed)
  • 1 teaspoon red curry paste
  • 1 pound peeled and deveined shrimp
  • 2 (8 ounce) cans chopped tomatoes
  • 1 (8 ounce) can kidney beans, rinsed and drained
  • 1 lemon, juiced
Instructions:
  • In a large saucepan, gently warm the oil over medium-low heat. Sauté mushrooms, onion, carrots, and garlic until tender, about 5 to 7 minutes, stirring occasionally.
  • In a saucepan, combine chicken broth and basil. Bring to a boil, then cover and simmer on low heat for about 10 minutes until the broth is infused with the basil's flavor.
  • Combine the vibrant kale, flavorful curry paste, and a pinch of salt and pepper into the savory broth. Bring to a vigorous boil, then lower the heat and gently simmer until the kale reaches a perfect tenderness, approximately 10 minutes.
  • Gently combine shrimp, tomatoes, kidney beans, and lemon juice with the broth and simmer until the shrimp turns bright pink on the outside and opaque in the center, approximately 10 minutes.

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