Vegetable Soup with Tamarind and Lemongrass
Tamarind is the prominent flavor in this soup, showing up as a subtle sour ingredient that gently awakens the senses. This light, brothy soup packs a delicious punch from ginger and lemongrass, with a breath of heat from chiles. It’s closely modeled after Sundanese sayur asem, Isan tom klong pla and Timorese sour fish soup, which all so successfully achieve the delicate balance of tart and spice. Like those, this soup provides a wonderful base for variation and nods to convenience. Medallions of sweet potato and daikon are poached, just enough to remain crisp, while tender tofu (soft or silken) absorbs the essence of the fragrant stew. A shower of fresh herbs adds the finishing touch. Serve piping hot, by itself or ladled over steamed rice or noodles.
Ingredients
- 2tablespoons neutral 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(2-inch) piece fresh ginger, scrubbed and grated (about 2 tablespoons)
- 1(14 1/2-ounce) can whole peeled tomatoes with their juices
- 1 to 3green Thai chiles, sliced or whole, depending on your heat preference
- Salt and black pepper
- 4cups vegetable stock
- 2tablespoons tamarind concentrate or 1/2 cup tamarind purée (see Tip)
- 1medium sweet potato (about 11 ounces), scrubbed, cut into thin 1/4-inch rounds
- 1small bunch of red radishes or a small daikon, (about 8 ounces), scrubbed, and cut into 1/4-inch slices (2 cups)
- 1 to 2tablespoons fish sauce (optional)
- 2cups mature spinach leaves
- 1(14-ounce) pack silken, soft or medium firm tofu, drained and broken into large 2- to 3-inch chunks
- 1cup mixed chopped fresh herbs, such as basil, dill and cilantro
Directions
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.
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.
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.
Divide the soup and vegetables among bowls and garnish with a scattering of chopped herbs. Serve immediately while hot.
Notes
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 11 gramsCalories: 229Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 986 milligramsSugar: 7 gramsFiber: 6 gramsCarbohydrate: 23 gramsProtein: 15 grams
Source: https://cooking.nytimes.com/recipes/1023940-vegetable-soup-with-tamarind-and-lemongrass