Brazilian Shrimp Soup

This recipe is amazing. Its hardy, slightly spicy and has just the right amount of flavor. I found it on cleaneating.com

Ingredients

• 2 tsp coconut oil

• 1 shallot, finely sliced

• 1 green bell pepper, chopped

• 1/4 tsp each red pepper flakes, sea salt and ground black pepper

• 1 clove garlic, minced

• 2 cups low-sodium chicken broth

• 1 cup full-fat BPA-free canned coconut milk

• 1/2 cup jarred, boxed or BPA-free crushed unsalted tomatoes

• 2 tbsp fresh lime juice + additional lime wedges for serving

• 1 1/2 cups cooked brown rice

• 1 lb large raw peeled and deveined shrimp, thawed if frozen

• 2 tbsp chopped fresh cilantro, optional

Preparation

1. In a large saucepan on medium, heat oil. Add shallots and cook, stirring frequently, until softened, 1 to 2 minutes. Add bell pepper, pepper flakes, salt and pepper and cook, stirring frequently, until bell pepper is softened, 2 to 3 minutes longer. Add garlic and cook, stirring frequently until fragrant, about 45 seconds.

2. Add broth, coconut milk, tomatoes and lime juice; bring to a simmer. Reduce heat to medium-low and simmer for 5 to 7 minutes. Add cooked rice and simmer until rice is heated through, 3 to 4 minutes more.

3. Add shrimp and simmer, stirring occasionally, until shrimp is pink and opaque, 3 to 4 minutes. Serve with lime wedges and sprinkle with cilantro (if using).

Nutrition Information

• Serving Size: 1/6 of recipe

• Calories: 235

• Carbohydrate Content: 17 g

• Cholesterol Content: 122 mg

• Fat Content: 11 g

• Fiber Content: 2 g

• Protein Content: 19 g

• Saturated Fat Content: 9 g

• Sodium Content: 202 mg

• Sugar Content: 2 g

• Monounsaturated Fat Content: 1 g

• Polyunsaturated Fat Content: 0.5 g