In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 1 diced red bell pepper, and 3 minced garlic cloves to the pot. Sauté for about 5 minutes until softened and fragrant.

Stir in 1 cup of long-grain rice, ½ teaspoon of red pepper flakes, and 1 teaspoon of salt. Add 28 ounces of crushed tomatoes and 4 cups of water. Increase heat to bring to a boil, then reduce to a gentle simmer for 10 minutes.

Pour in 1 can (13.5 oz) of coconut milk. Stir well and return to a gentle simmer for another 5 minutes.

Add 1 pound of medium shrimp to the soup. Cook for 3 to 5 minutes until the shrimp turn pink and opaque.

Turn off the heat and stir in 3 tablespoons of lemon juice and a sprinkle of black pepper. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread.