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Brazilian Shrimp Soup
This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (I used a red one)
- 4 cloves garlic minced
- 1/2 cup rice long-grain
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 28 oz crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk unsweetened
- 1 lb medium shrimp shelled and cut in 1 inch pieces
- 1/4 tsp black pepper ground
- 3 tbsp lemon juice from 1 lemon
- 1/2 cup parsley fresh, chopped, for garnish
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 are soft. About 5 minutes.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
Stir in the black pepper, lemon juice, and parsley.
Heavy cream could be used as a substitute for the coconut milk.
Store leftover soup in an airtight container in the fridge for 3 to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 216kcal | Carbohydrates: 21g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 757mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 37mg | Calcium: 87mg | Iron: 2.8mg