I am always looking for new soup recipes to try. I know it’s still the middle of the summer, but I find soup to be a wonderful meal year-round (we do have air conditioning, after all!) I loved this meal because it was a bit out of the ordinary from the things I usually make, and a welcome change. The soup is a tomato base thickened by the addition of rice and chopped veggies. Coconut milk is mixed in to lend a muted tropical flavor, and the cilantro adds an earthy brightness. Not only was this delicious, it was a fairly quick weeknight meal, and healthy too! All good things. This time I used smaller shrimp because that was all I had on hand. Next time I will either use larger shrimp, or not cut the smaller ones in half. Otherwise, this is fantastic and I can’t wait to have it again! I made a half batch which yielded about three servings, but next time I think I’ll make a full batch and have the leftovers for lunches.
2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.
Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender.
Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.