Spicy Kale and Shrimp Soup

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

Steps

1. Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.