Brazilian Shrimp Soup

1. 1

   In a large pot, heat the oil over moderately low heat.

2. 2

   Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

3. 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. 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. 5

   Stir in the black pepper, lemon juice, and parsley.

* Per serving · 4 servings · Values may vary.