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.
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Stir in coconut milk.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
