Spicy Kale and Shrimp Soup
Description
Red curry paste puts the flavor and heat in this chicken broth-based soup with kale, shrimp, tomatoes, mushrooms, carrots, and kidney beans.
Ingredients
•
1 tablespoon olive oil
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2 cups sliced fresh mushrooms
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1 cup chopped onion
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1 cup chopped carrots
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2 cloves garlic, minced
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8 cups reduced-sodium chicken broth
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1 teaspoon chopped fresh basil
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4 cups chopped kale (ribs removed)
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1 teaspoon red curry paste
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salt and ground black pepper to taste
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1 pound peeled and deveined shrimp
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2 (8 ounce) cans chopped tomatoes
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1 (8 ounce) can kidney beans, rinsed and drained
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1 lemon, juiced
Directions
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.
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.
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.