Thai Coconut Chicken Soup

1 can coconut milk
2 cups chicken stock
2 habs, seeded and chopped (Chilis)
2 serrannos, seeded and chopped
2 jalapenos, seeded and chopped
3 cloves of garlic
1 good knob of fresh ginger, chopped
1/2 red bell pepper, sliced
1/2 green bell pepper sliced into 2 inch long thin slices
1 red onion, chopped fine
1 tbls or more of fish sauce
1 tbls brown sugar
2 tbls peanut oil
1 block of tofu, weighted, and cut up after a lot of the water comes out

Put all the chopped peppers, garlic, onion, and ginger into a good sized pot, that has been heated with the oil, and simmer for a few minutes.

Add the chicken stock and the coconut milk, and bring to just below the boiling point.

Do NOT let it boil, just simmer for about ten minuites then add the tofu, cut into about one inch cubes, add the fish soy (nam pla) and the sugar and taste; probably add more salt, and if you want it really hot add a little red chile paste.

Garnish with cilantro chopped into it just before serving. Serve, delicious!