Ingredients50 m servings 149 cals
- 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.
Per Serving: 149 calories; 3.1 g fat; 15 g carbohydrates; 16.5 g protein; 90 mg cholesterol; 392 mg sodium. Full nutrition
ReviewsRead all reviews 6
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...