Description
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8