Red Curry Coconut Noodle Soup with Mock Duck
Recipe courtesy of Vegan University Mentor Megan Duke 
Makes 8 servings

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

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.

For more delicious vegan recipes, click here: http://animalrightscoalition.com/publications/
We provide lots of free support for people interested in going vegan. Check out our Vegan University program for details:  http://animalrightscoalition.com/programs/veganuniversity/ 
One of the most popular aspects of Vegan University is our mentor program. You choose the person you'd like to be your champion and coach in going vegan
To meetup with other people who are already vegan or interested in going vegan, check out Minneapolis Vegan Meetup. You'll find dine-outs, grocery shopping tours, workshops and more: http://www.meetup.com/vegan-415/

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