Name: Spicy Kale and Shrimp Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Sliced fresh mushrooms - 2 cups; Chopped onion - 1 cup; Chopped carrots - 1 cup; Garlic, minced - 2 cloves; Reduced-sodium chicken broth - 8 cups; Chopped fresh basil - 1 teaspoon; Chopped kale (ribs removed) - 4 cups; Red curry paste - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Peeled and deveined shrimp - 1 pound; Chopped tomatoes - 2 (8 ounce) cans; Kidney beans, rinsed and drained - 1 (8 ounce) can; Lemon, juiced - 1

Ingredients for - Spicy Kale and Shrimp Soup

1. Olive oil 1 tablespoon

2. Sliced fresh mushrooms 2 cups

3. Chopped onion 1 cup

4. Chopped carrots 1 cup

5. Garlic, minced 2 cloves

6. Reduced-sodium chicken broth 8 cups

7. Chopped fresh basil 1 teaspoon

8. Chopped kale (ribs removed) 4 cups

9. Red curry paste 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

11. Peeled and deveined shrimp 1 pound

12. Chopped tomatoes 2 (8 ounce) cans

13. Kidney beans, rinsed and drained 1 (8 ounce) can

14. Lemon, juiced 1

How to cook deliciously - Spicy Kale and Shrimp Soup

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.