Spicy Coconut Soup

• 1 tablespoon vegetable oil
• 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed
• 1 (3-inch) piece fresh ginger, sliced 1/2-inch thick
• 1 medium Thai bird chile, Serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded
• 1 quart low-sodium chicken broth
• 1 (14-ounce) can unsweetened coconut milk
• 1 tablespoon packed light brown sugar
• 7 ounces firm tofu, small dice
• 1 1/2 cups frozen or fresh baby peas
• 6 ounces snow peas
• 1/4 cup thinly sliced Thai basil leaves
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons fish sauce

1. Heat oil in a small pot over medium-high heat.
2. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute.
3. Carefully add stock, coconut milk, and sugar and bring to a boil.
4. Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
5. Remove from heat and stir in basil, lime juice, and fish sauce.
6. Serve.
7. Serves: 6: Calories: 263; Total Fat:19 grams; Saturated Fat:13 grams; Protein:11 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 755 milligrams

vegetable oil, stalk lemongrass, fresh ginger, bird chile, chicken broth, unsweetened coconut milk, brown sugar, firm tofu, peas, snow peas, basil, freshly squeezed lime juice, fish sauce

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/spicy-coconut-soup-recipe.html (may not work)