Brazilian Shrimp Soup

I discovered this recipe on Thyme for Wine and I have lost count of the number of times this soup has been made in my kitchen these last few months.

The soup has just a hint of spiciness, loaded with shrimp, sauteed with garlic, peppers, tomatoes and rice, then simmered in a coconut sauce.  Who could ask for more?

Brazilian Shrimp Soup
Serves 6
Recipe from Thyme for Wine

2 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves fresh garlic, minced
3/4 cup long grain rice
1/2 teaspoon red pepper flakes
1-3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-3/4 cup crushed tomatoes
5 cups water
1 cup unsweetened coconut milk
1-1/2 pounds medium shrimp, peeled and deveined
1 tablespoon freshly squeezed lemon juice
1/2 cup fresh cilantro
Heat the olive oil in a large stockpot over medium-high heat.  Add the onion, bell pepper and garlic.  Cook until tender (about 7 minutes).  Add the rice, red pepper flakes, salt, crushed tomatoes and water to the pot.  bring to a boil, reduce heat to a simmer and cook covered, for 10 minutes or until the rice is almost tender.  Stir in the coconut milk.  Return mixture to a simmer, then stir in the shrimp.  Simmer just until shrimp is cooked through (about 3-5 minutes).  Stir in the pepper, lemon juice and cilantro.

36 thoughts on “Brazilian Shrimp Soup

  1. There's a Brazilian restaurant in Denver that I love. They make all kinds of delicious concoctions with coconut milk. This sounds divine!


  2. Oh…. shrimp with red bell pepper, tomato and more! Our family loves seafood in whatever variety we find it in.Thanks for a great recipe!Penny


  3. I would never have guessed that there was coconut milk in that soup. This sounds so delicious. I need to add a new soup to the rotation, I love shrimp.


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