Brazilian shrimp soup recipe

Michigan weather has been unseasonably warm lately, but I've still been in the mood for soup.  I had shrimp in my freezer from the local shrimp farm and this soup caught my eye.  It's more of a summery soup, but that didn't stop me from enjoying it.  Next time I'll add more shrimp, but otherwise it was perfect.

Brazilian shrimp soup (adapted from Annie's Eats, and originally from Food & Wine)

(Printable version)

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1/2 tsp red pepper flakes
1 3/4 cup crushed tomatoes
4 cups water
2 cups cooked brown rice
1 cup light coconut milk
1 lb raw shrimp, peeled
juice of 1/2 lime
1/2 cup chopped cilantro
salt and pepper to taste

Heat the olive oil over medium heat in a large saucepan.  Add the onion, bell pepper, and garlic and cook until the veggies are tender.  Then stir in the pepper flakes, tomatoes, water, and rice.  Bring this to a boil, then cover, reduce heat, and let simmer for 10 min.  Pour in the coconut milk and add the shrimp.  Let it cook for a few minutes, until shrimp turn pink.  Then stir in the lime juice and cilantro, and season with salt and pepper.  Serves 6.