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.