Red Curry Coconut Noodle Soup with Mock Duck
Recipe courtesy of Vegan University Mentor Megan Duke
Makes 8 servings
Ingredients:
4 oz (1/2 pkg) flat rice noodles or 1/4 pound regular old linguini, cooked, drained, and rinsed in cold water
1 T (or to taste) Better than Bouillon vegetarian no chicken base or your favorite chickny vegan broth cubes/powder
1 12 oz can mock duck, drained and chopped
1/2 cup frozen peas
Half of a one pound bag of frozen stir fry vegetables (I get one at WF that has mushrooms, broccoli, carrots, and snap peas)
1-2 T red curry paste
2 tsp minced garlic
2 tsp shoyu or tamari
Handful fresh basil, shredded
1 14 oz can coconut milk (light is OK)
1 lime, cut into four slices, then halved
Garlic chili paste
Directions:
Cook your noodles and set aside in a bowl of cold water. In a large pot, bring two quarts of water to a boil. Whisk in the curry, garlic, and shoyu. Reduce heat to medium. Add mock duck and vegetables. Stir and heat for a minute, then add noodles, basil, and coconut milk. Heat through, taste for heat and salt. Ladle into bowls and give each bowl a squeeze of lime. Garnish with basil sprigs and a touch of chili paste, if desired.
