Shrimp & Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped shallot
• 3 garlic cloves, finely chopped
• 3/4 cup jasmine rice
• 1 small pinch red pepper flakes
• 1 teaspoon kosher salt
• 15 ounces crushed tomatoes with puree
• 5 cups water
• 1 cup canned unsweetened coconut milk, canned
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Steps

1. Add the rice, red pepper, salt, tomatoes, and water to the pot. Bring it to a boil and cook the rice until tender, about 15 minutes. Stir in the coconut milk and bring to a simmer.
2. Stir in the shrimp and simmer the soup for about 8 minutes, or until the shrimp are cooked. Stir in the pepper, and lemon juice and serve.