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How spicy you make this broth is up to you. I like it with a bit of a kick, but nothing that overwhelms. I've found that using two de-seeded peppers, and two peppers with the seeds and veins intact give me the level of heat and flavor I like. As far as prepping the lemongrass is concerned, chop off all but 4-5 inches closest to each stem. Then peel off the outer leaves - you're trying to get at the tender center of each stalk. Mince and use that. If made with coconut oil or olive oil, this easily becomes vegan.
1 tablespoon coriander seeds
1 1/2 teaspoon whole cumin seeds
2 tablespoons coconut oil, clarified butter, or olive oil
4 shallots, thinly sliced
4 medium garlic cloves, finely chopped
4 small serrano chile peppers, thinly sliced (see head notes)
3 lemongrass stalks, minced (see head notes!)
a 1 1/2-inch piece of ginger, peeled then grated
8 green onions, trimmed, thinly sliced
1/8 teaspoon turmeric powder
1/4 cup / 60 ml freshly squeezed lime juice & a bit of zest
6 - 7 cups / 1.5 liters / 1.5 quarts good-tasting vegetable broth
12 ounces / 340 g tofu, cut into tiny cubes
OR
6 oz tofu cubes + 6 oz yuba skins, cut into thin strips
kernels from 2 ears of corn
4 handfuls of torn spinach, stems trimmed
a small handful of each of the following: fresh mint, fresh cilantro, fresh basil, all chopped just before serving and combined in a small bow
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 Poached_and_Scrambled
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