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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