Name: Thai Green Curry–Inspired Vegetable Soup
Total time: 30 min
Yield: 4
Ingredients: 2 bunches scallions, trimmed, divided; 2 tablespoons canola oil; 1.5 tablespoons coarsely chopped fresh ginger; 1.5 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; 1/2 cup loosely packed fresh mint leaves, plus more for garnish; 1/4 teaspoon salt; 3 cups lower-sodium vegetable broth; 3 cups chopped green cabbage; 1.5 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