Coconut-Galangal Broth with Tamarind, Dill, and Pea Tendrils

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté for about 5 minutes, until translucent.

3.Stir in the minced garlic, sliced galangal, and smashed lemongrass, cooking for an additional 2 minutes until fragrant.

4.Pour in the coconut milk and vegetable broth, stirring to combine.

5.Add the tamarind paste, fish sauce, and sugar, bringing the mixture to a gentle simmer.

6.Season with salt and pepper to taste, and let the broth simmer for 15-20 minutes to allow the flavors to meld.

7.Remove the pot from heat and discard the lemongrass stalk and galangal slices if desired.

8.Stir in the chopped dill just before serving for a fresh flavor boost.

9.Ladle the broth into bowls and garnish with pea tendrils and a wedge of lime on the side.