Brazilian Shrimp Soup

I am always looking for new soup recipes to try.  I know it’s still the middle of the summer, but I find soup to be a wonderful meal year-round (we do have air conditioning, after all!)  I loved this meal because it was a bit out of the ordinary from the things I usually make, and a welcome change.  The soup is a tomato base thickened by the addition of rice and chopped veggies.  Coconut milk is mixed in to lend a muted tropical flavor, and the cilantro adds an earthy brightness.  Not only was this delicious, it was a fairly quick weeknight meal, and healthy too!  All good things.  This time I used smaller shrimp because that was all I had on hand.  Next time I will either use larger shrimp, or not cut the smaller ones in half.  Otherwise, this is fantastic and I can’t wait to have it again!  I made a half batch which yielded about three servings, but next time I think I’ll make a full batch and have the leftovers for lunches.

Brazilian Shrimp Soup
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Ingredients:
2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

Directions: 
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.  Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot.  Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender.  Stir in the coconut milk.  Return the mixture to a simmer, then stir in the shrimp.  Simmer just until the shrimp cooked through, about 3-5 minutes.  Stir in the pepper, lemon juice and cilantro.  Serve immediately.

Source: adapted from Liz’s Cooking Blog

23 Responses

  1. I love soups like this! I’m really interested in how it tastes with the coconut milk. It sounds so good!

  2. You had me at “coconut milk.” It sounds like it would also be great with very little or no water, served thick over a bowl of rice. Heck, with more rice and cooked like a risotto! Ok, this ingredient combo sounds delicious, let’s leave it at that.

  3. That looks yummy! My husband is not a huge fan of soup, but I might have to try this one!

  4. Saving this one! THANKS

  5. This sounds like the perfect winter recipe and since it feels like winter in San Francisco, I’ll definitely try it out! Maybe I could add some curry powder to it too with the coconut milk!

  6. Soup in the summer is always great! This soup looks amazing too. I love the flavor combination’s. The added shrimp really hits it home for me:)

  7. I saw this on liz’s cooking blog a while back and told myself that I had to make it. Then I forgot 😦 But now you’ve reminded me, thanks!

  8. This looks great–and it is a summery soup too! 🙂

  9. This looks great! I love finding new ways to use shrimp, and this sounds very different (I don’t know that I’ve ever cooked Brazilian food before).

  10. That is one tasty looking shrimp soup!

  11. this looks too good and i love shrimps! definately making this one for me & my hubby 🙂

  12. This sounds like a great soup! I don’t make many soups in the summer, but sometimes the urge strikes and you can’t avoid it. Last summer I made chili and my husband thought I was crazy 🙂

  13. I actually made this soup last night and oh my word was it EVER GOOD! My husband loved it too – the only thing was that it was quite hot outside so we had to jump in for a swim after- but really, there’s not problem with that! I loved every aspect of the soup – the only difference I did was put an orange pepper instead of red because that’s what I had on hand. Fantastic recipe!

  14. I have a can of coconut milk in the pantry just screaming to be used in this soup recipe! I am definitely going to give it a try since I also have some fresh cilantro. I agree soup in summertime is just fine! Thanks!

  15. I’m a year-round soup eater too. This sounds and looks so delicous I have bookmarked the recipe! mmmm

  16. This looks really flavourful. I’m currently sweating in my apartment, so I’ll probably hold off on cooking something hot. But, I’ll definitely keep it in mind for when the humidity goes down.

  17. Just got done with dinner, and it was delicious! Don’t skimp on the water because you’ll need it for all of the stuff that is added. Definitely a keeper!

  18. I made this soup last night, was it ever delicious!!!!!! All three members of my family agree, it is 5 stars. Totally enjoy your blog, look forward to each new recipe. This is the first time I have ever commented on a blog! Keep up the great work.

  19. Hi Annie,

    I am a new-ish follower to your blog. It is a great resource! We just finished dinner and this soup was awesome! A great mix of flavors and pretty quick to prepare. I threw in a handful of corn too.

    Thanks!

  20. Although I’ve seen this recipe on the site before it caught my eye on the sidebar again recently. Finally got around to making the soup tonight and it was amazing! Can’t wait to have the leftovers for lunch the next couple of days.

  21. I made this for my family and inlaws last nite and it was AWESOME!! My Mother In Law DOES NOT eat seafood so I had to scoop a little out for her before I added the shrimp…I had a leftover chicken breast in the fridge, so I cut that up and added it to hers in a sep. small pot, then added the shrimp to ours. She loved it as much as we did! This is def. going on our regular rotation! Thanks!

  22. I’m making this tonight for the second time in two weeks–it was a HUGE hit all around. As good the second or third night! My new favorite soup.

  23. I made this last night and IT WAS AMAZING!! LOVED IT! My 10 year old son ate 3 BOWLS of it. This is officially my favorite soup! Thanks

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