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 caloriescarbohydrate: 15 gcholesterol: 90.3 mgfat: 3.1 gfiber: 3.9 gprotein: 16.5 gsaturatedFat: 0.8 gservingSize: -sodium: 391.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Kale and Shrimp Soup
Directions
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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.