Seafood Coconut Curry Soup
For the soup: Rinse the lemongrass. Peel the tough outer layers and cut into 3 cm (approximately 1 1/4 inch) long pieces.
Place the coconut milk, chicken broth, curry paste and lemongrass in a pot, and simmer for 5 minutes. Rinse the chile pepper, cut in half lengthwise, remove the seeds and white ribs, and finely chop. Stir the chile into the soup. Season with the sugar.
For the seafood: Rinse the seafood and peel or chop as necessary. Heat the oil in a wok. Cook the seafood in batches for 3-4 minutes. Stir into the soup.
For serving: Serve the soup garnished with the cilantro and lime wedges.