Sweet-Sour Tamarind Soup With Tofu

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2 tablespoons tamarind pulp (see Note)

1 cup boiling water

2 stalks lemongrass

1 tablespoon vegetable or canola oil

1/2 small onion, thinly sliced crosswise

1 tablespoon minced garlic

1 cup low-sodium chicken or fish stock

1 1/2 to 2 teaspoons Asian fish sauce

1 medium carrot sliced into thin coins

2 ounces Chinese long beans or green beans, trimmed then cut into 1-inch sections

4 to 5 ounces fried or firm tofu, medium dice

1 small yellow crookneck or zucchini squash, medium dice

5 cremini mushrooms, trimmed and cut into quarters

2 to 4 tablespoons pineapple juice or 1 scant teaspoon light brown sugar to taste

-- Kosher salt to taste

5 Thai basil leaves, cut into chiffonade

-- Cilantro leaves (optional)

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