In this rich, lightly spicy soup,
we're using lemongrass (a
traditional Southeast Asian herb)
two different ways. First, you'll
use a smashed lemongrass stalk to
infuse the coconut milk with a
bright, lemony flavor. Second,
you'll mince an additional stalk,
saute it with ginger, garlic and
scallion and add it directly to the
soup, bringing a zesty crunch to
each bite.