Thai Green Curry Inspired Vegetable Soup
Ingredients
- 2 bunches scallions, trimmed, divided
- 2 tablespoons canola oil
- 1 ½ tablespoons coarsely chopped fresh ginger
- 1 ½ tablespoons coarsely chopped garlic
- 2 tablespoons green curry paste
- 1 (13.5 ounce) can coconut milk, well shaken
- 1 cup loosely packed fresh cilantro leaves and tender stems, plus more for garnish
- ½ cup loosely packed fresh mint leaves, plus more for garnish
- ¼ teaspoon salt
- 3 cups lower-sodium vegetable broth
- 3 cups chopped green cabbage
- 1 ½ cups half-moon-sliced zucchini
- 1 (14-ounce) package firm tofu, drained, patted dry and cubed (3/4-inch)
- Chili crisp for garnish (optional)
- Lime wedges for serving
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