Good morning! Just a quick recipe today as I'm running late for school. What can I say about this soup? It's simple to prepare, makes enough for leftovers, and is just really damn tasty!
Happy Wednesday everyone!
Thai corn and cilantro soup
Serves 4-6
1 tbsp veggie oil
1 tbsp chopped hot pepper
1 clove garlic, minced
1/2 onion, diced
1 tbsp ginger
6 cups veggie stock
2 tbsp soy sauce
2 cups corn
1 can coconut milk
1/2 package tofu, cut into 1/2" cubes
3/4 cups fresh cilantro, chopped
Begin by heating the oil on medium heat and cook the onions, garlic, ginger, and hot pepper until just soft (about 5 minutes).
Add veggie stock and bring to a boil. Reduce heat and stir in the soy sauce, corn, tofu, coconut milk and 1/2 cup of cilantro (save the rest for garnish).
Allow soup to simmer on low heat for at least 15 minutes (longer= more flavour) before serving. Season with salt and pepper if desired. Garnish with the remaining cilantro and enjoy!
Ohhhh, I'm definitely making this. Looks great, and I love all of the flavors. I'll probably add some noodles, too. Yum yum.
ReplyDeleteYum! Looks beautiful, I'll save this for summer when there is too much corn to know what to do with :)
ReplyDeleteThis sounds like comfort food.
ReplyDeleteHi Robin, Your Thai Soup recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!! :) To play, go here: http://knapkins.com/guess_games/512?source=blog
ReplyDeleteYour photo is great. I usually make a classic corn chowder, but this looks like a great variation. thanks!
ReplyDeletelooks delicious and beautiful photography <3
ReplyDelete