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Spicy Kale and Shrimp Soup


"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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50 m servings 149 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 149 calories; 3.1 g fat; 15 g carbohydrates; 16.5 g protein; 90 mg cholesterol; 392 mg sodium. Full nutrition

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Read all reviews 6
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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...

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 ...

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.

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 sodiu...

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