Today’s recipe comes from Serena- author of the soup blog Seriously Soupy. Since the blog started, Serena has given soup tours and has taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Here’s what Serena has to say:
I first learned about this quick soup recipe from my run-down about National Soup Month. I loved how easy it was – but also how it included so many rich flavors from the creamy coconut milk and the spicy red-pepper flakes. I didn’t have any rice, so that part was omitted but I still found it to be a hearty and satisfying soup that did fine without the starch. Enjoy!
Brazilian Shrimp Soup
Recipe from Food and Wine
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 3/4 cup long-grain rice
- 1/4 teaspoon red-pepper flakes
- 1 3/4 teaspoons salt
- 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
- 5 cups water
- 1 cup canned unsweetened coconut milk
- 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon lemon juice
- 1/2 cup chopped fresh parsley or cilantro
1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. 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.
3. 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. Stir in the black pepper, lemon juice, and parsley.
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.
What soups from Brazil have you made?