Thai Coconut Lemongrass Soup

This soup hits all the right tastebuds: sweet, sour, spicy,salty, bitter, pungent and astringent.And when your taste buds are all jumping up and down, you're more likely to feel satisfied after a meal!Serves 2-4Prep & Cooking Time: 30 minutesIngredients:1 stalk minced lemongrass (use the bottom 3 inches, mash with the back of  a knife, and slice in half)4 cups low sodium No Chicken stock (Imagine foods is best)1 inch fresh ginger or galangal, thinly sliced into matchsticks or coins1 clove garlic, minced3 kaffir lime leaves (available frozen in Indian/Asian/Chinese food stores or online)1 carrot, thinly sliced into matchsticks1 jalapeno pepper, seeds removed and cut in 1/21/2 package firm tofu, drained1 cup broccoli florets3 tablespoons low-sodium soy sauce or Coconut Aminos (which are much lower in sodium,are soy-free & taste excellent!)1/2 can unsweetened coconut milk1/3 cup basil  or cilantro leaves, thinly sliced1 fresh limeDirections:1. Place stock in a soup pot with lemongrass, ginger, garlic, kaffir lime leaves, carrots, and jalapeno.2. Bring to a boil over high heat then reduce to a simmer. Cover and simmer for 5 minutes while you cut the other veggies.3. Reduce the heat to low and add the remaining ingredients, except the basil.4. Serve over cooked rice noodles if you like, or serve as is with a slice of lime and a sprinkle of fresh basil.