Coconut Lemongrass Broth with Rice

If you’re a fan of coconut and lemongrass, this recipe is for you – the blend of flavors goes perfectly with the nutty bite of the rice!

If you’re a fan of coconut and lemongrass, this recipe is for you – the blend of flavors goes perfectly with the nutty bite of the rice!

1

Cook rice according to directions on package.
2

Combine coconut aminos and maple syrup. Toss tofu in mix and spread out in a single layer on a baking sheet lined with parchment paper or a silicon mat. Bake at 450°F until golden and crispy on the edges (~15-20 mins).
3

Meanwhile, add onion to a large pot or Dutch oven over medium heat until translucent. Add water as needed to prevent sticking.
4

Add carrots and mushrooms. Continue sautéing a few minutes more.
5

Add garlic, ginger, and lemongrass. Sauté 1-2 mins more.
6

Add broth, coconut milk, and turmeric bring to a low boil. Reduce to simmer for 15 mins.
7

Season with salt/pepper to taste. Add lime juice and zest. Serve with rice. Garnish with cilantro, peanuts, and green scallions.