Vegetable Soup With Tamarind and Lemongrass
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By cooking.nytimes.com
Vegetable Soup With Tamarind and Lemongrass
Instructions
Cook:35min
Updated at: Fri, 18 Apr 2025 19:04:46 GMT
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Ingredients
4 servings
2 tablespoonsneutral oil
such as grapeseed, or canola
2shallots
halved lengthwise and thinly sliced
4garlic cloves
peeled and thinly sliced
2lemongrass stalks
trimmed, cut into 4-inch-long pieces and smashed with the side of a knife
1 piecefresh ginger
2 inch, scrubbed and grated
1 x 14.5 ouncecan whole peeled tomatoes
with their juices
1green Thai chiles
sliced or whole, depending on your heat preference
salt
black pepper
4 cupsvegetable stock
2 tablespoonstamarind concentrate
or 1/2 cup tamarind purée
1sweet potato
medium, scrubbed, cut into thin 1/4-inch rounds
1 bunchred radishes
small, or a small daikon, scrubbed, and cut into 1/4-inch slices
1 tablespoonsfish sauce
optional
2 cupsmature spinach leaves
1 x 14 ouncesilken firm tofu
pack, soft or medium, drained and broken into large 2- to 3-inch chunks
1 cupfresh herbs
mixed chopped, such as basil, dill and cilantro
Instructions
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