Nearly 50 years ago, when I started my first job, I was given this recipe. It is really juicy and flavorful because the spices and carrots have already been cooked.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 392 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loves it!
Used curry powder. Couldn’t find paste. A little more shrimp and added a couple stalks celery just because. Big hit
Absolutely delicious! I will definitely make it again! I did add more shrimp.
Fine soup. Not something I feel compelled to make again soon, but enjoyable.
Delicious and so good for you. I used only 1 can of tomatoes as I ran out of room in the pot and I think it’s fabulous. Also, not sure it needs the beans…they’re not bad but I don’t know that I will add them again. All in all this is fabulous, reasonably easy to make and healthy!
This was great! Lots of flavor and texture! Super healthy…I used only one can of diced tomatoes and I cut up 3 fresh ones to add instead of a second can. This helps reduce the overall sodium. Will definitely make again!
My entire family loved this soup. Super healthy and simple to make. I added a couple stalks of celery just because it was on hand. I think next time i will add a few more cups of Kale. Great way to get the youngens to eat it 🙂 My teen loved it
Loved this recipe. Didn’t have beans on hand, so I crumbled up some tortilla chips to add a little thickness. Absolutely lovely flavor.