Brazilian Shrimp Soup
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Here's a creamy, comforting bowl of seafood goodness that’ll warm you right down to your toes.
Ingredients:
Image credit: Jo Cooks
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 medium bell pepper (chopped)
- 4 cloves garlic (minced)
- ½ cup rice (long-grain)
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 28-ounce crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk (unsweetened)
- 1 pound medium shrimp (shelled and cut into 1-inch pieces)
- ¼ teaspoon black pepper (ground)
- 3 tablespoons lemon juice (from 1 lemon)
- ½ cup parsley (fresh, chopped, for garnish)
- Sauté the vegetables: Heat olive oil in a large soup pot over low heat. Add onion, bell pepper, and garlic, cooking until softened (about 5 minutes), stirring occasionally.
- Cook the rice: Stir in rice, red pepper flakes, salt, tomatoes, and water. Bring to a boil and cook until the rice is nearly tender (about 10 minutes).
- Add coconut milk and shrimp: Pour in the coconut milk and return to a simmer. Add shrimp and cook until just done (3–5 minutes), stirring occasionally.
- Finish with flavor: Mix in black pepper, lemon juice, and parsley before serving.
- Use raw shrimp—pre-cooked shrimp can become tough.
- Opt for full-fat coconut milk—it adds richness (avoid "lite" versions).
- Using leftover rice? Add it at the end to prevent it from getting mushy.
- Customize it: Try adding white fish, scallops, or smoked paprika for extra depth.
- Prefer mild flavor? Omit the red pepper flakes—the dish will still taste great.
