A delicious soup with a Thai twist using coconut milk and basil.
Instructions
1. In a medium pot bring the stock and lemongrass to a boil. Boil for 5 minutes then turn off the heat and allow the lemongrass to steep for 10 minutes. Strain the stock and discard the lemongrass, and then pour the stock back into the pot. Add the coconut milk, chicken, basil, 1 cup of the tomato, and 1 teaspoon of the chilies. Bring the soup to a boil, lower the heat to medium, and cook until the chicken is heated through, about 5 minutes.

2. Taste the soup, then add lime juice, fish sauce, sugar, and soy sauce. Ladle into bowls and serve with the remaining chilies and lime wedges, soy sauce and fish sauce at the table so everyone can adjust these flavors to their liking.
Ingredients
* 6 cups Rich Chicken Stock or store-bought stock
* 2 stalks lemongrass, trimmed and cut into 2-inch lengths
* 1 1/4-ounce can coconut milk, preferably light
* 3 cups chopped or shredded cooked chicken meat
* 1 cup chiffonade of fresh Thai or regular basil
* 1 cup diced fresh ripe red tomato plus extra as a condiment
* 2 Thai bird chilies or Serrano chilies cut crosswise in thin slices (about 1 tablespoon)
* 1 tablespoon fresh lime juice, plus 2 limes cut into wedges as a condiment
* 1 teaspoon Asian fish sauce, preferably Nuoc Mam, plus extra as a condiment
* ½ teaspoon granulated sugar
* 1 tablespoon soy sauce, plus extra as a condiment
* Additional Condiments
* 4 scallions sliced, white and green portions
* 1 dozen sprigs fresh cilantro