Thai it up

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!