This soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk and bright lemon juice.

Ingredients

2 tablespoons olive oil

1 red sweet pepper

4 cloves garlic

1/2 cup long grain rice

1/4 teaspoon red pepper flakes

1 teaspoon salt

28 ounce can crushed tomatoes

4 cups water

1 cup coconut milk, unsweetened

1 pound medium shrimp, shelled, devained and cut into 1 inch pieces

1/4 teaspoon black pepper

3 tablespoons fresh lemon juice

1/2 cup parsley

Directions

Step 1: In a large soup pot, heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper is soft. About 5 minutes.

Step 2: Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring to a boil. Cook until the rice is almost done, about 10 minutes.

Step 3: Stir in coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer for 3-5 minutes until shrimp are done.

Step 4: Stir in the black pepper, lemon juice and parsley.