Spicy Kale and Shrimp Soup recipe

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Ingredients

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 Info

148.8 calories
carbohydrate: 15 g
cholesterol: 90.3 mg
fat: 3.1 g
fiber: 3.9 g
protein: 16.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 391.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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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