Brazilian Shrimp Soup

Another red soup.... but I just couldn't resist. 

I posted my Mexican Spicy Tomato soup not even two weeks ago.
I'm kind of embarassed that here's another red soup.
Oh well, maybe you like red soups too.

This one was so easy to make with things I have in the pantry or the freezer, so I figured it might work out for you too.  It's a bit like my Jambalaya Soup, but a bit more exotic with the addition of the coconut milk.

(Whoops, I didn't photograph the chicken stock and the cilantro/parsley)

Ingredients

Makes about 6-8 1 cup servings

2 tablespoons olive, or vegetable, oil

1 onion, chopped

1 bell pepper, chopped (or 5 mini bell peppers)

 3 cloves garlic, minced

1/2 cup long-grain rice, uncooked

 1/4 teaspoon red-pepper flakes

1 teaspoon salt, or more to taste

1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)

5 cups water, or chicken stock

1 cup canned unsweetened coconut milk

1 1/2 pounds small or medium shrimp, (about 2 cups frozen)

1/4 teaspoon fresh-ground black pepper

1/2 lemon, or lime, juiced

1/2 cup chopped fresh parsley or cilantro

I chopped my veggies very finely in the food processor, but even a dice mixture would be good.  It's up to you. 

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and stock/ or water to the pot. 
Bring to a boil and cook until the rice is almost tender, about 15-20 minutes.

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.