Green Curry Broth

INGREDIENTS

• 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