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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Brazilian Shrimp Soup Cooking View

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
Yield: about 4-6 servings

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

Cooking View

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

  • http://ourlifeinfood.wordpress.com Carrie

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

  • http://littlebluehen.com/ stacy

    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.

  • Kelsey

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

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    Saving this one! THANKS

  • http://workout-then-cook.blogspot.com Cookie

    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!

  • nutmegnanny

    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:)

  • http://gagainthekitchen.blogspot.com gaga

    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!

  • http://apinchofthisandadashofthat.blogspot.com/ CaSaundra

    This looks great–and it is a summery soup too! :-)

  • http://fortunavirilis.blogspot.com Katie

    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).

  • http://closetcooking.blogspot.com Kevin

    That is one tasty looking shrimp soup!

  • atia

    this looks too good and i love shrimps! definately making this one for me & my hubby :)

  • http://www.cookingandeatinginthewindycity.blogspot.com Erin

    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 :)

  • http://reset.me.smd.blogspot.com Stephanie

    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!

  • http://www.njepicurean.blogspot.com Jennifer

    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!

  • Bev

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

  • http://eatfordinner.blogspot.com Psychgrad

    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.

  • Kristi

    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!

  • Debbie

    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.

  • marcie

    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!

  • Wendy

    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.

  • Dani

    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!

  • Sarah

    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.

  • Katie

    GREAT recipe! I made a couple changes- reduced the rice and water a little and added 1 tbs red curry paste when i was sauteing the vegetables, fire roasted diced tomatoes instead of crushed. It was delicious and my dh said it was his favorite soup!

  • http://ourlifeinfood.com Carrie

    I commented on this soup back when you first posted it and finally got around to trying it. Needless to say, I have way too many recipes in my queue!! Anyway, I adored it and so did my husband. So tropical and light. Thanks for sharing it!

  • Casey Dunne

    Sounds a lot like Moqueca Baiana!!!! I will definitely have to make this for my neighbor’s Brasilian wife. She loves it when I attempt Brasilian food. B-)

  • Emma

    I made this soup over the weekend (like you, I’m a soup fanatic regardless of the weather outside!), and it definitely did not disappoint. I found myself nearly licking the bowl after finishing it because the broth was just so delicious with its creamy coconut-tomato base and the bright punches brought by the lemon and cilantro. I used smaller shrimp (51-60 per pound) but I did not cut them in half; I found that to be perfect, so I’ll do the same next time.

    Thanks so much for this blog, Annie. Because of the amount of care that you put into each of your published recipes, and because of the integrity with which you present them, this is easily the blog that I turn to the most whenever I need a reliable recipe that I know will turn out.

  • Debbie

    I made this for dinner two weeks ago and am making it again tonight. It is so delicious! The flavors go together perfectly. I added more rice last time so that it was thicker -it was perfect. I’m adding fresh corn this time. Yum

  • Jessica S.Thibodeaux

    I have been making this for a while and I adore it. The only difference I made to it is that I use jasmine rice with it and instead of tomatoes I use rotel to add a kick. It is a go to for me, a comfort food recipe.