brazillian shrimp soup (seafood soup)

This is a mild, super delicious soup.

12/11/24 update:  I recently turned this shrimp soup into a seafood soup by adding fresh cubed salmon and clams.  I also add spinach.  Love this soup!

brazillian shrimp soup (blog:adapted from Delightful Bitefuls)
2 tablespoons olive oil
1 onion, chopped (or use 3 tablespoons dried minced onion)
1 red bell pepper, chopped (optional)
3 cloves garlic, minced
1/2 cup brown basmati rice or your favorite rice
1/4 teaspoon red pepper flakes
1 3/4 teaspoon salt
1 3/4 cups canned crushed tomatoes
5 cups water
1 can light unsweetened coconut milk
1 1/2 pounds medium shrimp
1/4 teaspoon black pepper
1 tablespoon squeezed lemon juice
1/2 cup cilantro or basil, chopped

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 8 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are cooked through, 3 to 5 minutes. Stir in the black pepper, lemon juice and basil. Serve immediately.

What I hasve to say- Next time I will double the red pepper flakes.