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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lotusfoods.com.
Cooking tools:
- Microplane
- Dutch oven
- Silicone baking mat
- Oven
- Stove
- Pot
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Serving bowl
Ingredients
- 1 cup Lotus Foods Organic Forbidden® Rice
- ½ package organic firm tofu, cut into small cubes
- 1 tbs coconut aminos
- 1 tsp maple syrup
- 1 yellow onion diced
- 2 carrots, peeled & chopped
- 8 oz package shiitake mushrooms, stem removed, caps sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, peeled & minced
- 1 stalk lemongrass, end smashed
- 3 cups low sodium vegetable broth
- 1 can full fat coconut milk
- ¼ tsp turmeric powder
- salt
- pepper
- 1 lime, zest & juice
- 2 scallions, green parts sliced
- fresh cilantro
- toasted peanuts
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