Coconut Lemongrass Soup

4 cups vegetable or chicken stock
1 inch piece of ginger, sliced into 4-6 rounds
1 stalk lemongrass, cut into 2 inch rounds and lightly crushed with edge of knife
zest of one lime
2 cans lite coconut milk
juice of one lime
2 TBSP sugar
2 tsp roasted red chili paste (I use Thai Kitchen brand)
1 lb tofu, tilapia or chicken, cut into bite-size pieces

Place stock, ginger, lemongrass and lime zest in a large soup pot and bring to boil. Boil one minute, then add coconut milk and return to boil. Add lime juice, sugar and chili paste, then add tofu/tilapia/chicken and boil until tofu/meat is cooked through. Serve over a scoop of cooked brown rice.