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Creamy Shrimp and Brown Rice Soup

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 Tbsps olive oil or ghee
  • 1 large onion, diced small
  • 1 large red bell pepper, diced small
  • 4 cloves fresh garlic, minced
  • 1 cup uncooked brown rice
  • 8 cups vegetable stock or chicken bone broth
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp black pepper, ground, or to taste
  • 2 cups jarred crushed tomatoes with juice
  • 1/4 tsp red pepper flakes
  • 1 13.5 oz can unsweetened coconut milk
  • 4 Tbsps fresh lemon juice from 1 lemon
  • 1 lb raw shrimp, shelled and deveined
  • 2 Tbsps freshly chopped parsley

Instructions
 

  • Heat oil/ghee in a large dutch-oven or stock pot over medium heat.
  • Add in your onions, peppers, and garlic, then sauté for about 3-4 minutes.
  • Stir in your uncooked brown rice, and saute for about 2 minutes, then carefully add your stock/broth, sea salt and pepper. Allow everything to simmer covered over low heat, until rice is almost done, about 35 minutes.
  • Once your rice is tender, stir in your crushed tomatoes, red pepper flakes, and coconut milk.
  • Continue to cook for 5-10 minutes to allow the flavors to develop.
  • Add in your fresh lemon juice, and raw shrimp and stir for a couple of minutes until just cooked through. Shrimp will cook fast, so make sure you don't over cook them.
  • Season your delicious soup with freshly chopped parsley, and lemon wedges, then serve hot.
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