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

Directions

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.