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First, let’s make the Cilantro Lime Rice, according to the recipe and instructions below.
Next, add the coconut milk to a large pot over medium-high. Stir in the water, lime juice, coconut aminos, coconut sugar, ginger, lemon zest, red jalapeño, tamari, lime zest, dried red chili flakes, salt, and granulated onion. Bring it to a simmer, turn the heat down to low, and simmer for about 8 minutes. Keep the lid cracked and be sure to stir occasionally.
Next, cut the tofu into bite-size cubes and add it to the soup, along with the mushrooms, green onions and chopped cilantro.
Simmer for an additional 6-8 minutes until the mushrooms have softened.
Place a scoop of the Cilantro Lime Rice in the bottom of each serving bowl. Add the Thai Coconut Soup, top with a sprinkling of green onions, a few cilantro leaves, and serve with fresh lime wedges.
If you’re in a hurry, you can use frozen brown rice heated up!
Place the rice into a pot with a tight fitting lid and add the 2 cups of water. Bring this to a boil, stir, and then turn the heat to low and put the lid on the pot.
Cook for 25-35 minutes. After 25 minutes, check to see if there is still water in the pot. If so, keep cooking until all of it absorbs and the rice looks nice and fluffy.
When this happens, remove your rice from the heat, add the cilantro, salt, and lime, and stir to combine.
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