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