Spicy Coconut Soup

Ingredients

• 1.5 cups baby peas fresh
• 3 tablespoons fish sauce 
• 1  piece ginger fresh sliced (3-inch)
• 1 medium jalapeno end trimmed halved lengthwise seeded
• 1 stalk lemongrass white smashed sliced lengthwise cut into 6-inch lengths, and
• 1 tablespoon brown sugar light packed
• 0.3 cup juice of lime freshly squeezed
• 1 quart chicken broth low-sodium
• 6 ounces snow peas 
• 0.3 cup thai basil leaves thinly sliced
• 7 ounces spicy tofu firm
• 14 ounce coconut milk unsweetened canned
• 1 tablespoon vegetable oil 

Equipment

• pot

Directions

1. Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
2. Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
3. Remove from heat and stir in basil, lime juice, and fish sauce.
4. Serve.