Oriental ‘Shrimp’ Soup
2 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
6 faux shrimp, cut into bite-size chunks (look for an item called “vegetarian prawn,” available in Asian groceries or via mail-order from VegieWorld.com or VegeCyber.com)
1 1/2 cups zucchini, cut into matchstick-size pieces
1 green onion, cut diagonally into 1-inch pieces
2 Tbsp. fresh ginger, minced
2 Tbsp. fresh lemongrass, minced
4 leaves fresh basil, torn into small pieces
1/4 tsp. crushed red pepper
1 (14-oz.) can coconut milk
• In a medium pot, bring the broth to a boil. Add the “shrimp,” zucchini, green onion, ginger, lemongrass, basil, and crushed red pepper then return to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
• Add the coconut milk and heat through. Do not boil. Serve warm.
Makes 3-4 servings