I sadly have been late in posting this recipe, but have finally gotten around to it! This recipe, shared with me by my very good friend, Allie, is a deliciously tangy, spicy, creamy soup that reminisces of the savory continent to our South! Brazilian Soup, hopefully appropriately named, is a wonderful soup to make for friends for a petit dinner party or to just enjoy by yourself over the week. The best part? It’s insanely easy. 🙂
Brazilian Shrimp (or chicken) Soup
2 Tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red pepper flakes
1 teaspoon salt, or to taste
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
4 cups water
1 cup canned unsweetened coconut milk (not cream!)
3/4 pound medium shrimp, shelled and cut in half horizontally (I usually substitute chicken)
1/4 teaspoon freshly ground black pepper
1 Tablespoon lemon juice (I sometimes skip this)
1/2 cup chopped fresh parsley or cilantro (I rarely add this)
1 can black beans
Let’s start by preparing the onions and peppers. The green peppers are very hearty and acidic, so they work well with the (eventual) creaminess of the soup. I however, am a fan of sweet red peppers, so I think I will use those next time. Who knows, maybe it will be a different soup with red peppers!! Until then, we will stick with green. Dice up your onions and peppers, and set aside.
Now, bring out a large pot. This recipe makes a considerable amount of soup, so please keep that in mind when choosing an appropriate size of pot. Put the oil in the pot, and bring to a medium-high heat.
Now, add the peppers and onions, stirring around to sauté and cook evenly. The lovely smell of delicious onions will fill your kitchen. Add the garlic (my favorite!) and watch it waft into the delicious aromas already moving through your kitchen. Cook until the vegetables soften and the onions are translucent.
Once the vegetables are soft and the air is fragrant with the smell of delicious, steamy vegetables, add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring this to a boil and cook until the rice is almost cooked through, stirring occasionally to keep the rice from sticking to the pot.
While this is all simmering and cooking, pan fry your chicken pieces a little so that they will not take very long to cook when added to the soup. The chicken can be either breast or thigh meat, and should be cut into small cubes, or at least bite size pieces. You don’t really need any kind of oil or PAM spray for this, as the natural fats and oils in the chicken should keep it from sticking to your non-stick pans. A little of time in the pan, and they’re ready for the soup!
After you have cooked the soup for a bit (previous step), and the rice is almost cooked through, add the coconut milk and chicken. Bring it back to a simmer. Then, add the beans, lemon juice, parsley/cilantro, and black pepper (if you choose to add these last few ingredients). Now, it’s all about letting the ingredients mix and mesh together, thicken, resolve, and become one absolutely marvelous conglomeration of tastes.
The end product, I assure you, is glorious. I am so grateful to Allie for sharing this recipe, as I am always looking for new and exciting recipes, and I would definitely classify this as one of those. Soup, additionally, is one of the things I seem to cook the least, so a new and easy soup recipe is perfect!
I hope that you all make it and enjoy!