Brazilian Shrimp Soup

This is the soup I made for Mom's birthday lunch.
adapted from annie's eats

2 Tablespoons coconut or olive oil
1 small onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
2 teaspoons chicken bouillon granules
1 15 oz. can crushed tomatoes
4 cups water mixed with 3 Tablespoons cornstarch
1 can light coconut milk
1 1/2 lbs. medium shrimp, cleaned and cut horizontally
1/4 teaspoon black pepper
juice of 1/2 a lime
1/2 cup chopped cilantro, plus more for garnish
salt to taste
cooked Jasmine rice 2-3 cups

In a large Dutch oven or heavy pot, heat the coconut oil over medium heat.  Add the onion and celery and cook until slightly tender, about 5 minutes.  Add the garlic and red bell pepper and cook until the vegetables are tender, about 3-4 minutes more.  Add the red pepper flakes, oregano, chicken bouillon, water/cornstarch mixture, and crushed tomatoes and bring to a boil.  Reduce the heat and cover, simmering for 10 minutes stirring occasionally.  Add the coconut milk and shrimp and simmer until the shrimp is cooked through, 2-3 minutes.  Stir in the black pepper, lime juice and cilantro.  Salt to taste.  To serve, spoon about 1/3 cup of cooked rice in a bowl and ladle the soup over the rice.  Garnish with more cilantro if desired.  Serves 6-8.  

Jessica's note:  This is the way I should have made the recipe - with less red pepper flakes and water.  Next time I think I'll add some shoepeg corn and black beans at the end with the shrimp.