Vegetable Soup With Tamarind and Lemongrass

Preparation

1. Step 1

   Heat the oil in a medium Dutch oven or heavy-bottomed pot over medium-high until the oil shimmers. Add the shallots, and stir until softened, about 3 minutes. Add the garlic, lemongrass and 1 tablespoon grated ginger. Stir and cook until fragrant, 1 minute.

2. Step 2

   Reduce heat to medium and add the tomatoes, their juices and the chiles. Using a wooden spoon or spatula, stir and break up the tomato pieces. Simmer until the tomato juices thicken slightly, 4 minutes. Season lightly with salt and black pepper. Stir in the vegetable stock, tamarind and 1 cup water. Bring to a boil over medium-high, then lower heat to medium and simmer until the liquid reduces just slightly, about 8 minutes.

3. Step 3

   With the heat set to medium, add the potato and cook until just beginning to soften, about 6 minutes. Add the radish and cook until just tender, about 5 minutes. Stir in the remaining ginger and fish sauce, if using. Taste and adjust the seasoning with salt and pepper as needed. Add in the spinach and tofu, and cook until the spinach is wilted and the tofu is warmed through, 1 minute.

4. Step 4

   Divide the soup and vegetables among bowls and garnish with a scattering of chopped herbs. Serve immediately while hot.