Spicy Kale and Shrimp Soup
Red curry paste puts the flavor and the heat in this chicken broth-based soup with kale, shrimp, tomatoes, mushrooms, carrots, and kidney beans.

Oil is heated in a sizable saucepan over a medium heat.

In the hot oil, stir-fry the mushrooms, onions, carrots, and garlic for 5 to 7 minutes, or until they are soft.

Basil is added to the saucepan after adding chicken broth.

Broth is ready when it boils, so lower the heat, cover the pot, and simmer for 10 minutes or until the basil flavors the broth.

Kale curry paste, salt, and pepper are stirred into the broth before it is brought to a boil once more, reduced to low, and simmered for about 10 minutes to soften the kale.

Cook at a simmer for about 10 minutes, stirring occasionally, until the shrimp are bright pink on the outside and the meat is no longer transparent in the center.