Spicy Tomato Kabocha Soup With Tofu

Ingredients

• For the soup:
• 1 pound tomatoes of choice (about 4 medium-sized), cleaned
• 1/2 pound kabocha squash, skin and seeds removed (yields about ⅓ pound)
• 2 small carrots, skin removed
• 2 small shallots, skin removed
• 2 garlic cloves, peeled
• 2 red jalapeños or Thai chiles (add more for a spicier soup), cleaned
• 1 small knob galangal, skin removed then bruised with the back of a knife or pestle
• 1 stalk lemongrass, white part only, bruised
• 1 (1-inch) slice ginger
• Neutral oil
• Salt, to taste
• 3 1/2 cups vegetable broth
• 2-3 lime leaves, chiffonade with stems removed (optional)
• For the toppings:
• 7 ounces firm tofu, drained and sliced into 1-inch-wide rectangles
• 1 tablespoon tom yum paste
• 1 tablespoon neutral oil
• Crispy wontons or noodle strips
• Sprigs of fresh cilantro
• Chile oil with sediment

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