Name: Tomato and Crab Soup
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 5 scallions, thinly sliced; 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced; 1 Fresno or Thai chile, seeded, minced; 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups); 2 1/4 cups chicken or vegetable stock; 1/2 cup coconut milk; 3 tablespoons fresh orange juice; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon (or more) fresh lime juice; Kosher salt; 1/2 pound fresh lump crabmeat; 3/4 cup pea tendrils or shoots, trimmed; 6 snow peas, trimmed, thinly sliced on diagonal

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