Vegetable Soup with Tamarind and Lemongrass

cooking.nytimes.com

Doug Hales

2 tablespoons neutral oil, such as grapeseed or canola

2 shallots, halved lengthwise and thinly sliced

4 garlic cloves, peeled and thinly sliced

2 lemongrass stalks, trimmed, cut into 4-inch-long pieces and smashed with the side of a knife

1 (2-inch) piece fresh ginger, scrubbed and grated (about 2 tablespoons)

subheading: 1 (14½-ounce) can whole peeled tomatoes with their juices:

1 to 3 green Thai chiles, sliced or whole, depending on your heat preference

Salt and black pepper

4 cups vegetable stock

2 tablespoons tamarind concentrate or ½ cup tamarind purée (see Tip)

1 medium sweet potato (about 11 ounces), scrubbed, cut into thin ¼-inch rounds

1 small bunch of red radishes or a small daikon, (about 8 ounces), scrubbed, and cut into ¼-inch slices (2 cups)

1 to 2 tablespoons fish sauce (optional)

2 cups mature spinach leaves

1 (14-ounce) pack silken, soft or medium firm tofu, drained and broken into large 2- to 3-inch chunks

1 cup mixed chopped fresh herbs, such as basil, dill and cilantro

Directions at cooking.nytimes.com

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