Brazilian Soup

You want this recipe!! Its amazingly delicious and super easy to make.


But before we get to that, I'll ramble on for a little bit. Don't worry, its worth it to get to the recipe.

Its the final countdown to my half marathon! Saturday is approaching quickly and I'm excited about it. I only hope I haven't been taking it too easy this last week. Yes, the week of the race should be a restful one- I have 2 short runs planned. I also took it somewhat easy last week too, since I had completed my 12 mile run the Saturday before last.

Speaking of my 12 mile run, it went smoothly! I decided to test out drinking Gatorade, since they will be handing it out along with water on the race course Saturday. I broke the 12 miles up into 4- 3 mile loops so I could swing by my house a couple of times.

I'm so glad that run went well, because up until then I wasn't sure if I could finish the half marathon in the time I have as my goal. I was able to finish 12 miles in about 1 hour and 57 minutes, although to be honest that does not include water breaks. They are quick water breaks, but I do stop my watch when I stop for water/Gatorade, because I'm stopped in my driveway. Its my thought that it probably evens out with the amount of time I spend stopped at intersections- you know, trying not to get hit by cars. I definitely want to finish the 13.1 miles in less than 2 hours and 15 minutes. I'm really hoping to finish closer to 2 hours and 10 minutes, or less. It will be hard but I will be trying my best!!


Ok ok-- On to the recipe! 

I came across this recipe on Pinterest, and here is the direct link, thanks to foodandwine.com.

Its light yet filling at the same time. Full of flavor and a little bit of heat. And its healthy!

Brazilian Soup with Chicken or Shrimp

 Serves 4

2 tablespoons extra virgin olive 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 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.  

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp or chicken. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley or cilantro.

I chose chicken instead of shrimp because its cheaper. I also used cilantro instead of parsley because I absolutely LOVE cilantro and I think it adds a lot more flavor.


I also love a touch of acidity in my food. Throw a squeeze of fresh lemon juice just before you eat this soup. Trust me!




I divided this soup into 4 servings and ate it for lunch all week.

Nutrition information:

Calories- 320

Carbs- 34

Fat-10

Protein- 26

Calcium- 5

Fiber- 4