Spicy Coconut Soup

• 1 tablespoon vegetable oil
• 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed
• 1 piece fresh ginger, 3 inches, sliced 1/2-inch thick (or you can use a couple of tablespoons of the gourmet garden ginger in the tube, which I use all the)
• 1 medium jalapeno pepper, end trimmed, halved lengthwise, and seeded
• 1 red bell pepper, diced
• 4 chicken breast halves, diced
• 1 12 quarts low sodium chicken broth
• 1 (14 ounce) can unsweetened coconut milk (I used the A lightA coconut milk that Trader Joes sells)
• 1 tablespoon light brown sugar
• 2 limes, juice of
• 3 tablespoons fish sauce (optional)
• 6 ounces snow peas
• 14 cup thinly sliced basil leaves

1. Heat oil in a small pot over medium-high heat.
2. When it shimmers, add lemongrass, ginger, red pepper and jalapeno and cook until fragrant, about 1 minute.
3. Add the chicken and brown.
4. Carefully add stock, coconut milk, fish sauce (if using) lime juice and sugar and bring to a boil.
5. Reduce heat to low and add snow peas and cook until snow peas are cooked through, about 4 minutes.
6. Top with basil and cilantro sprinkled over the top.
7. Serve.

vegetable oil, stalk lemongrass, fresh ginger, jalapeno pepper, red bell pepper, chicken, chicken broth, unsweetened coconut milk, light brown sugar, fish sauce, snow peas, basil

Taken from www.food.com/recipe/spicy-coconut-soup-504200 (may not work)