6 cups good-tasting vegetable stock
1/3 to 1/2 can thick coconut milk (preferably not 'lite')
4 Tbsp. minced fresh lemongrass OR bottled/frozen-prepared (available at Asian stores)
3 kaffir lime leaves, left whole (available fresh or frozen at Asian stores)
3 cups pumpkin or squash, peeled and cut into bite-size chunks
2 cups yam or sweet potato, peeled and cut into chunks
1-2 cups soft tofu, sliced into cubes OR substitute chickpeas or cooked shrimp
1 shallot, minced, OR 1/4 cup minced purple onion
3 cloves garlic, minced
1 thumb-size piece galangal or ginger, grated or sliced thinly into matchsticks
1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
1/2 tsp. turmeric
3/4 tsp. ground coriander
1 tsp. ground cumin
2-3 Tbsp. fish sauce, to taste
1/2 to 1 tsp. shrimp paste (available by the jar at Asian stores)
1 tsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
1 generous handful baby spinach, washed
1/2 cup fresh basil + 1/2 cup fresh coriander for toppings