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 bowl