VEGETABLE SOUP WITH TAMARIND AND LEMON GRASS

Makes: 4 to 6 servings

Total time: 35 minutes

2 tablespoons neutral oil, such as grapeseed or canola

2 shallots, halved lengthwise and thinly sliced

4 garlic cloves, peeled and thinly sliced 2 lemon grass stalks, trimmed, cut into 4-inch-long pieces and smashed with the side of a knife

1 (2-inch) piece fresh ginger, trimmed, cut into 4-inchlong pieces and smashed with the side of a knife

1 (14 ½-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 note)

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) package 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

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

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 mediumhigh, then lower heat to medium and simmer until the liquid reduces just slightly, about 8 minutes.

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

Note: Tamarind can be found as a purée or paste, in varying degrees of concentration. First, taste the store-bought tamarind to determine how acidic it is and how much to use in the soup. Tamarind pods or pulp can also be bought to make the purée at home. All options are available at African, Caribbean or Asian grocery stores.