- 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
- 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.