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!
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
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!
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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