Recipe by Bethie
"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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sliced fresh mushrooms
reduced-sodium chicken broth
chopped fresh basil
chopped kale (ribs removed)
red curry paste
salt and ground black pepper to taste
peeled and deveined shrimp
2 (8 ounce) cans
1 (8 ounce) can
kidney beans, rinsed and drained
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Kale and Shrimp Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 149
** Calories from Fat: 28
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