Spicy Kale and Shrimp Soup

Spicy Kale and Shrimp Soup

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Bethie
Recipe by  Bethie

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Review (1)

Rate This Recipe
sarahhughes567
0

sarahhughes567

Loved this recipe. Didn't have beans on hand, so I crumbled up some tortilla chips to add a little thickness. Absolutely lovely flavor.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Vegetarian Kale Soup

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Spicy Pumpkin and Shrimp Soup from the LACTAID(R) Brand