Brazilian Shrimp Soup Recipe
2 tablespoons coconut oil
1 onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked rice
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2-3 large tomatoes, pureed (use a blender)
2 cups gluten free chicken broth
1 cup water
1 can full fat coconut milk
1 1/2 pounds frozen shrimp, thawed
1 tablespoon fresh lemon juice
1/2 cup chopped fresh cilantro
In a large pot, heat the coconut oil on medium heat until melted. Add the onion, bell pepper and garlic and cook stirring occasionally until softened (5-10 mins).
Add the rice, salt, and pepper and give it a quick stir. Add in the pureed tomatoes, chicken broth, and water and cook until the rice is almost tender (about 10 minutes).
Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer stirring occasionally until the shrimp is tender and the rice is cooked fully (3-5 mins).
Do not overcook the rice, or it will be mushy!
Stir in the lemon juice and cilantro.
Top with more cilantro and freshly ground pepper if desired.