fire pot soup. 3/4 lb raw shrimp. 8 oz extra firm tofu. 3 tbsp thai curry paste. 1 tbsp canola oil. 6 thai basil leaves, torn. 1 tbsp fish sauce. 2 tsp brown sugar. 1/2 tsp salt. 1 14-oz can coconut milk. 2 cups chicken broth. 1 6-inch stalk lemongrass. 1/2 lime, juiced. 2 red or green Thai chilies. 1/2 cup dry jasmine rice. cilantro for serving.
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