Total Time
30mins
Prep 15 mins
Cook 15 mins

Quick From Scratch Soups & Salads - Food & Wine. WINE: light, soft chenin blanc

Ingredients Nutrition

Directions

  1. In a large pot, heat the oil over moderately low heat.
  2. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  3. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
  4. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  5. Stir in the black pepper, lemon juice, and parsley.
Most Helpful

5 stars for sure- my dh said "this is my favorite soup" and we eat a lot of soup! I didn't have quite 3/4 cup rice so I used 4 cups water instead of 5 but kept coconut milk the same. I also used fire roasted diced tomatoes instead of crushed and upped the crushed red pepper a little bit. So good, so easy, can't wait to make it again!

newmama March 07, 2011