A delicious soup with a Thai twist using coconut milk and basil.
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.