Thai Green Curry-Inspired Vegetable Soup

Cut 1 bunch scallions into 1 1/2-inch pieces. Set aside. Slice white and light green parts of the remaining bunch. Thinly slice the dark green parts; reserve for garnish.

Heat oil in a medium saucepan over medium-high heat. Add the white and light green scallion slices, ginger and garlic; cook, stirring occasionally, until fragrant and softened, about 3 minutes. Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat.

Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.

Return the mixture to the saucepan and bring to a simmer over medium heat. Stir in cabbage; simmer, stirring occasionally, until the cabbage begins to soften, about 2 minutes. Add zucchini and the reserved 1 1/2-inch scallion pieces; cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Stir in tofu; cook until warmed through, about 1 minute.

Ladle the soup into 4 bowls; sprinkle with the dark green scallion slices. Garnish with additional cilantro, mint and/or chili crisp, if desired. Serve with lime wedges.