Ingredients

• 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

Instructions

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. Serve.