Oriental ‘Shrimp’ Soup

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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind